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Meatball with Misua and Watercress

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 5 1x
  • Category: Main Course
  • Cuisine: Filipino


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.


  • 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


  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.