Almondigas Or Misua Bola-Bola with Patola
Ingredients
Scale
for the bola-bola (meatballs)
- 300g ground pork
- 1 carrot, chopped or grated
- 150g shrimp, shelled,de-veined & chopped
- ½ cup chopped chinese parsley [kinchay]
- 1 egg
- 1 ½ tsp salt
- 1 tsp pepper
- 2 tbsp bread crumbs or flour
Misua soup
- 1 white onion, chopped
- 3 cloves garlic, minced
- 7 cups water
- 1 pork cube
- 2 bunch Misua noodles
- 2 patola (sponge gourd), peeled and sliced
- chopped green onions for garnish
- patis and pepper to taste
Instructions
- Make the Bola-Bola (meat balls): Combine all the ingredients for the meatballs and mix well. Form into balls, place in a plate, and set aside.
- In a pot, sauté garlic and onion in heated oil until onion becomes translucent.
- Pour in the water and add the pork cube. Stir well until it dissolves and bring into a boil.
- Add meatballs one by one and simmer for 20 minutes.
- When meatballs are cooked, add in misua noodles.
- Simmer for another 5 minutes.
- Add the sliced patola (sponge gourd).
- Season with patis and pepper. Taste and adjust the seasoning according to your preferrence.
- Serve with chopped green onions on top.
- Best eaten with steamed rice.