Miswa Noodles and Meatball Soup
Miswa cooked with patola (sponge gourd) and meatballs is one of my top kitchen mainstays as not only does it fit well in my food budget, it also requires less time and effort to get on the dinner table. My family enjoys this vegetable dish on its own as soup or sauced over steamed rice and paired with fried fish.
Makes 4 Servings
Ingredients
10-15 meatballs, around 1 oz each
2-3 oz miswa noodles
3 medium-sized patola gourds, peeled and sliced to rounds (about 3 cups)
1/2 onion, peeled and chopped
2 cloves garlic, minced
5 cups water
1 tbsp vegetable oil
salt and pepper
Procedure
Peel and slice patola. Prepare meatballs.
Heat oil in a sauce pot. Saute onions and garlic until translucent. Add water and allow to a boil. Drop meatballs and simmer until cooked through.
Add patola. Simmer for 2-3 minutes until patola slices are tender yet crisp. Add miswa noodles, separating strands and submerging into the liquid until softened. Combine well and simmer for an additional 3-5 minutes. Season with salt and pepper to taste. Serve hot.
Meatballs
1 1/2 cup pork or chicken, ground
1 egg
1 tbsp green onions or chinese celery, finely chopped
salt and pepper
Mix all ingredients. Use a teaspoon to measure and roll into a ball.
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