This recipe was mutated from the original Misua-Patola soup without the patola. I find the original recipe too clear and too bland for me. So I experiment it with the different chemical ingredients found in my kitchen.
For the meatballs:
½ kilo ground lean pork
1 egg
½ cup bread crumbs
1 small pack seasoning
2 tablespoon Worcestershire sauce
¼ cup chopped chive
¼ cup chopped celery
Salt and pepper
For the soup:
6 cups chicken, pork, beef, fish or seafood stock
½ cup small pacific shrimps, cleaned and shelled
200 grams of misua (starch noodles)
1 tablespoon garlic
1 minced onion
2 tablespoon cooking oil
1 small pack seasoning
3 tablespoon fish sauce
½ cup chopped celery
1 cup evaporated milk
1 tablespoon chili powder
Salt and pepper
In a bowl, mix all the meatball ingredients until well blended. Make several balls about the size of a golf ball. If you don’t have any idea what the hell is the size of a golf ball. Make a ring by your index finger and your thumb, the size diameter it will produce is the size that we’re looking for, clever!
In a deep pan, sauté garlic and onion in hot cooking oil till golden brown. Add the shrimps. Add the stock, patis (fish sauce) and seasoning. Wait till boil; turn the stove in medium heat to stop from boiling. Carefully drop the meatballs one at a time. Cover and cook for another 5 minutes. Uncover. Break misua into short lengths and drop into the boiling broth. Add chili powder, celery and the milk; simmer for 2 minutes before serving. Add salt and pepper according to preferred taste.
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