Almondigas (Misua with meatballs)
| Ingredient | ||
| For meatballs | ||
| 1 | pound | ground pork |
| 2 | cloves | garlic, minced |
| 1 | piece | small onions sliced |
| 1 | piece | egg, slightly beaten |
| 1/4 | cup | all-purpose flour |
| salt and pepper to taste | ||
| For broth | ||
| 5 | cup | chicken stock or water |
| 1 | piece | chicken bouillon (optional) |
| 4 | oz | vermicelli or misua |
| 3 | tablespoon | cooking oil |
| 1 | piece | small onion, sliced |
| 3 | cloves | garlic, minced |
| 3 | tablespoon | patis |
| 1 | tablespoon | salt |
| 1/2 | tablespoon | ground black pepper |
| 1 | piece | medium sized patola (loofa or Chinese Okra), sliced |
Procedure
For meatballs:
- Combine all ingredients. Mix thoroughly until all the ingredient are well incorporated. Form into 1 inch balls.
For broth:
- Saute onions and garlic in hot oil. Add chicken stock, then season with patis and salt. Allow to boil.
- Add meatballs to boiling stock. Cover and simmer for 10 minutes.
- Add patola and simmer for 3 minutes.
- Put in vermicelli and cook for another 1-2 minute.
- Turn off the heat and ready to serve.