Meatball with Misua and Watercress

Meatball with Misua and Watercress is a simple dish of meatballs cooked in a chicken stock with watercress and flour vermicelli before it is topped with generous amount of crunchy fried garlic.


Misua, the go to dish for many Filipinos with a tight budget, a humble noodle soup dish that can work with anything you throw at it, sardines, pork and chicken, name it, it will work on it. I had eaten a lot of this dish growing up, on times of hardships and even on times of prosperity. A really versatile dish that can be served on any occasions with a variety of ingredients. By default, misua usually is prepared with a simple hibe (dried shrimps) and patola (luffa) but if you don’t have either ingredient any protein or vegetable can be used, take our recipe for today as an example, I was planning to make one but since I can’t find luffa at our local supermarket, I tried using watercress instead.

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Meatball with Misua and Watercress

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 5 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Meatball with Misua and Watercress is a simple dish of meatballs cooked in a chicken stock with watercress and flour vermicelli before it is topped with generous amount of crunchy fried garlic.


Ingredients

Scale
  • 150 g misua noodles
  • 1518 pcs pan fried pork and beef meatballs (recipe here)
  • 1 bunch watercress, trimmed and cleaned
  • 1 small red onion, sliced
  • 6 cloves garlic, minced
  • 8 cups chicken stock
  • oil
  • fish sauce
  • salt
  • freshly ground black pepper
  • fried garlic, to garnish

Instructions

  1. In a soup pot add oil then sauté garlic and onions
  2. Add the pork and beef meatballs, pour the chicken stock then bring to a boil then simmer in low heat for 15 minutes
  3. Add the watercress continue to simmer for 5 minutes.
  4. Add the misua and continue to simmer for 2 minutes.
  5. Season with fish sauce and freshly ground black pepper turn off heat then serve garnished with generous amount of fried garlic.


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8 Responses

  1. Very tasty and flavourful! I love misua…both stirfried and in soup!

  2. Yum! My kind of dish. Love noodles in any form. They look terrific in this recipe — who will ever turn down a meatball? Good stuff — thanks.

  3. suituapui says:

    Ooooo…I love misua!!! This looks like a cool way of serving it, different from our traditional Fuzhou way in chicken soup cooked with our traditional Fuzhou red wine and lots of ginger.

    That fried garlic garnish will surely bring the taste to a whole new level!

  4. Hannah says:

    This looks like it would be so good in the colder months. I get total chicken noodle soup vibes from it!

  5. This sounds like my kind of comfort food! I’m totally saving this idea for the colder months!! Love the meatballs in here – they add a great texture and flavor.

  6. I’ve never heard the name Misua, but as a huge fan of noodles, this soup is right up my alley! Packed with flavour / texture and hearty – what not to love about it?! I also love the addition of watercress; never used it in soup – how interesting!

  7. These type of noodles are new for me. But the overall dish sounds super delicious.

  8. Looks hearty and like a perfect winter dish. I will need to see if I can find Misha noodles… By the way, my brother-in-law David lived in the Philippines for a while and I just turned him onto your blog. He says your Filipino food is beautiful and he can’t wait to try some!

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