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4.50 from 2 votes

Misua Soup with Meatballs

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4
Author: Vanjo Merano


  • 1 lb. ground pork
  • 1 egg
  • 3/4 cup bread crumbs
  • 1 large patola loofah, peeled and sliced
  • 2 ounces misua noodles
  • 1 4 ounces can tomato sauce
  • 1 bunch spring onions chopped
  • 6 cloves garlic crushed
  • 1 medium yellow onion minced
  • 1 teaspoon salt
  • 2 tablespoons fish sauce
  • 1/4 teaspoon ground black pepper
  • 6 cups water
  • 1 piece beef cube
  • 6 tablespoons cooking oil


  • Make the meatballs by combining the ground pork, bread crumbs, egg, salt, and pepper in a bowl. Mix well.
  • Scoop about a tablespoon of the mixture and roll it into a ball shaped figure. Do this step until all the ground pork mixture is consumed.
  • Heat 4 tablespoons of cooking oil in a pan. Pan fry the meatballs in low to medium heat until the color of the outer part turns medium brown. Remove the fried meatballs and set aside.
  • Meanwhile, start to prepare the soup by pouring the remaining 2 tablespoons of cooking oil in a clean cooking pot.
  • Saute the onion and garlic. Once the onion becomes soft, put-in the cooked meatballs.
  • Pour-in the water. Let boil.
  • Add the beef broth and tomato sauce. Let boil and simmer for 10 minutes.
  • Pour-in the fish sauce then add the loofah and spring onions. Stir and cook for 3 minutes.
  • Put-in the misua noodles. Cook for 2 minutes (add more water if needed).
  • Tranfer to a serving bowl. Serve.
  • Share and enjoy!


Serving: 4g