INGREDIENTS:
| Meatballs: 1/2 pound ground pork 1/4 pound ground chicken 1/8 tsp. dried oregano 1 garlic clove, minced 1 egg, slightly beaten 1 small onion, diced 1 tsp. patis 1/2 tsp. salt 2 tbsp. chopped cilantro 1/8 tsp. ground pepper | Broth: 1 tbsp. oil 2 garlic cloves, minced 1 small onion, sliced 1 tsp. grated ginger 6 cups chicken broth or shrimp juice 1/2 cup shrimp, shelled 2 oz. misua or fine noodles 1 tbsp. patis 1 cup sliced patola or zucchini |
DIRECTION:
- Combine all meatball ingredients. Shape into ball the size of walnuts.
- Prepare broth: Heat oil in saucepan, sauté garlic, ginger and onions in it. Add stock and patis. Bring to a boil. Add meatballs to pot and cook for 5 minutes
- Add patola or zucchini, cover and simmer for 5 minutes. Add shrimps and cook for another 2 minutes or until shrimps turn pinkish. Taste and correct seasoning.
- Add noodles and cook about 1 minute, stirring rapidly to separate them so they blend with broth instead of cooking together into a solid lump.
- Serve hot garnished with chopped onions, if you have them. This soup does not not keep well because if left standing for a long time, the noodles will absorb all the broth resulting in a pasty mass of meatballs and mush.
Preparation and cooking time: 45 minutes
Serves: 6 – 8
