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.