Pork Bola Bola Soup with Misua and Patola

Method10 steps · about 50 min

1. 1

   Step 1: Prepare the vegetables before starting the hot pan. Wash, peel and slice the patola (1 medium); wash and chop the scallions, measuring half a cup. Peel and crush the four garlic cloves. Peel and mince both medium yellow onions, keeping one onion for the soup separate from the one for the meatballs. Mix all the raw ground pork (1 lb), egg (1), meatball onion, flour (6 tbsp), meatball salt (1 tsp) and meatball pepper in a bowl. Scoop 1½ tablespoons of filling at a time and roll into balls until all the mixture is used. Keep the prepared vegetables separate from the raw meatballs.

   Uses 1 medium patola, peeled and sliced in step 1 · ½ cup washed, chopped scallions · 4 garlic cloves, peeled and crushed · 1 medium yellow onion, minced for the soup · 1 lb raw ground pork · 1 egg · 1 medium yellow onion, minced for the meatballs · 6 tbsp all-purpose flour

2. 2

   Step 2: Heat all 3 tablespoons of cooking oil in a cooking pot. Pan-fry the formed meatballs, turning and working in batches if needed, until lightly browned outside. They will finish cooking in the soup; browning alone does not cook their centres.

   Uses All formed meatballs, with prepared soup vegetables held separately · 3 tbsp cooking oil

3. 3

   Step 3: Lift the browned meatballs onto a plate and hold them briefly while making the soup base. Keep the used oil in the pot.

   Uses The browned meatballs and the cooking oil in the pot

4. 4

   Step 4: Sauté all the prepared crushed garlic in the retained pot oil until golden. Add the separate minced soup onion and continue cooking until softened.

   Uses The used oil left in the pot, with meatballs held on a plate · All four crushed garlic cloves and the separate minced soup onion

5. 5

   Step 5: Pour 6–8 cups of water into the aromatic pot, choosing the broth volume you want within that range. Bring to a boil, then return all the browned meatballs.

   Uses All cooked soup aromatics and retained oil · 6–8 cups water for soup, according to the broth volume wanted · All browned meatballs held on the plate

6. 6

   Step 6: Add the Knorr Pork Cube (1) and stir until dissolved. Cover and cook at a steady simmer for about 15 minutes. Check the ground-pork meatballs are cooked through, reaching at least 71°C / 160°F in the centre, and continue simmering if needed.

   Simmer meatballs until cooked through · 15 minUses The complete meatball soup pot · 1 Knorr Pork Cube

7. 7

   Step 7: Add all the dry misua and held patola slices. Cover and simmer for about 5 minutes until the noodles are cooked and the patola is tender, continuing gently if needed.

   Cook misua and patola · 5 minUses The complete cooked meatball broth · 3 oz dry misua wheat noodles · All the peeled patola slices from step 1

8. 8

   Step 8: Stir all the measured patis fish sauce (2 tbsp) and the separate quarter-teaspoon soup pepper into the cooked soup.

   Uses All cooked soup · 2 tbsp patis fish sauce · ¼ tsp ground black pepper for soup

9. 9

   Step 9: Stir in all the prepared chopped scallions and transfer the hot soup to a serving bowl.

   Uses All seasoned soup · The half-cup washed, chopped scallions held from step 1

10. 10

    Step 10: Serve the hot soup as four portions, on its own or with ready steamed white rice if wanted.

    Uses All finished soup · Ready steamed white rice to serve, if wanted