A misua (miswa or mee suah) soup recipe with delicious pork meatballs seasoned with aromatics, carrots and sesame oil. The meatballs and the soup are made in the same pot, adding an extra depth of flavor to the soup and misua noodles.
Misua Soup is another simple noodle dish I grew up eating. Back in the day, my mama would always cook it egg-drop style with slices of Vienna sausage. Some may probably find it weird but my siblings and I loved it!
What we are making today is a “grown-up version” of misua soup. Of course, it is still kid-friendly sans the sausage 🙂
Misua with Pork Meatballs or Bola-Bola is the so-called Filipino style misua. Almondigas is how old folks call it. I have never used that word myself when referring to this dish; its etymology is also unfamiliar to me so we are not going to further delve into that.
But the fact that it has an ‘old name’, just means that this dish has been a part of the Filipino cuisine for a long long time.
The variation of Misua Bola Bola we are making today is a slight deviation from the traditional Almondigas which uses patola or luffa as one of its based-flavor.
Delicious Sesame Pork Meatballs
The pork meatballs in this recipe are rich in flavor. It’s where most of the ingredients are concentrated, even the sesame oil is added in the mixture instead of the soup.
- The key to delicious pork meatballs is using the right seasonings. See the picture above? That’s what in my pork meatballs. It may look a lot but if you look closer, you will realize these are just simple ingredients you probably already have in your pantry.
- Add moisture to make tender meatballs. In this recipe, a simple egg not only binds the meat together but make it moist and tender too.
- Don’t over-mix the meat. Mix all the ingredients together with the egg until just until everything is combined. This will make the meatballs tender and moist.
- Shape the meatballs gently and evenly. Use two spoons or an oiled hand to prevent the meat from sticking (see video). Another great tool is a small ice cream scoop. Use it if you happen to have one. For even cooking, meatballs should roughly have the same size.
Making Misua or Miswa Soup
Making the soup happens to be the easiest step in the recipe.
Start off by searing the meatballs in a pot with hot oil. Cook all sides until brown but not necessarily cooked through. The goal here is to use the drippings of the seared meat as an added flavor base for the soup. Don’t remove or replace the oil. That’s where all the meaty flavors are.
After taking out the meatballs in the pot, stir-fry the garlic and onions until soft and translucent. Then pour the chicken stock. Once it boils, add the meatballs and let it cook until it floats at the top.
Finally, add your choice of greens and misua (miswa or mee suah). Simmer for two minutes then turn off the heat. The residual heat will continue cooking the noodles and the vegetables.
While the noodles are cooking, do a taste test and adjust the seasonings as needed. It is also the best time to add your choice of toppings. I love adding eggs in my misua soup (a remnant of my childhood days) and of course green onions and toasted garlic.
I really hope you enjoy this recipe this coming rainy season!
More easy recipes for your weekly menu
- Chicken Tinola with Patola
- Sinigang na Salmon sa Miso
- Pork Ribs Sinigang
- Nilagang Manok sa Patis
- Brown Rice Arroz Caldo
- Easy Chicken Sinigang with Gabi
- Beef Nilaga Pressure Cooker Recipe (Nilagang Baka)
- Chicken Tinola with Patola
- Minced Beef Sopas-Filipino Macaroni Soup
Watch the video on how to make Misua Soup with Sesame Pork Meatballs
- In a bowl, combine all the ingredients of the pork meatball. Mix thoroughly using a large spoon or your hands.
- Shape mixture into balls using two spoons or roll between your hands (see video). Place on a plate.
- In a pot over medium heat, add oil. Fry the meatballs until all sides are brown and half cooked. Place the browned meatballs on a plate and set aside. Note that meatballs will finish cooking in the broth later.
- Add the garlic and onion. Stir-fry garlic until soft and translucent. Pour chicken broth, cover pot with lid and bring to boil.
- Add the meatballs. Simmer until meat is thoroughly cooked and floating at the top.
- Add your choice of greens (see notes for options). Simmer for 1 minute then add misua and your choice of toppings like egg and green onions.
- Season with salt or fish sauce and ground black pepper. Boil for 2 to 3 minutes then turn off the heat. Taste the broth and adjust seasonings as needed.
- Transfer to serving bowls. Serve hot. Enjoy!
Recipe Notes and Tips:
- For even cooking, shape the meatballs as evenly as possible.
- Chicken broth alternative: 1 chicken bouillon cube dissolved in 4 cups of water.
- Green Vegetable options: spinach, broccoli, bok choy, nai bai, slices of cabbage
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