Meatballs with Misua Soup (Filipino Almondigas)

Filipino Almondigas is another term for Filipino Meatballs in Misua Soup. Misua, according to Wikipedia, is a very thin variety of salted Chinese noodles made from wheat flour. The dish is composed of a combination of ground pork, breadcrumbs, egg, salt, pepper and onion. They are formed into bite-size meatballs and simmered into misua soup base. It is best eaten hot on a cold weather or just eat as a viand along with plain rice.

Ingredients:
25 grams misua, pencil-length
1 tbsp chopped garlic
1 tbsp chopped onion
1 cup celery stalk, chopped
1 kilo ground pork
salt and pepper
1 cup breadcrumbs
1 large egg, beaten
1 tbsp flour
2 cups water
2 medium red tomatoes, chopped


Procedure:
1. In a mixing bowl, combine ground pork, breadcrumbs, onions, egg, flour, salt and pepper. Scoop about 15-20 tablespoons and roll into bite-sized balls. Pan-fry until golden brown. Set aside and let cool.
2. Saute garlic, onion, celery and tomato on the same pan. Pour water to use as stock base when the onions become translucent and the juices from tomato comes out. Stir water gently and let it boil.
3. Add misua noodles and let it cook for 3 minutes. Put the cooked meatballs into soup stock. Simmer for for 5 minutes. Remember to adjust taste according to your preference.
4. Transfer meatballs with misua soup on a serving bowl. Serve hot.