INGREDIENTS:
For the bola-bola/meatballs:
- 1 lb ground pork or beef
- 1/2 onion, finely minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg
- 2 tsp cornstarch
For the shrimp stock:
- the shells and heads, if possible, from 1 lb of shrimp, mashed
- 4 cups water
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
For the soup:
- 2 tsp canola oil
- 3 cloves garlic, minced
- 1 tomato, diced
- 1/2 onion, diced
- 4 cups shrimp or beef stock
- 2 cups beef stock
- 1 lb shrimp (optional)
- 2 tablespoon fish sauce (patis), or more, to taste
- freshly ground black pepper
- 2-3 zucchinis, sliced
- 6 oz misua or somen noodles
- 2 stalks of scallion, finely sliced
INSTRUCTIONS:
- In a large bowl, mix together the ground pork or beef, onion, salt, pepper, egg and cornstarch. Form into 1 inch meatballs. Let it sit in the refrigerator while you make the soup.
- Make the shrimp stock by combining the shrimp shells, water, salt and pepper in a medium sauce pan. Bring to boil over high heat, then lower heat to a simmer. Cover and cook for at least 10 minutes. Strain the broth and discard the shells. Set aside.
- Heat the oil over low heat in a large pot. Brown the garlic in the oil, and set aside. Saute the tomato and onion for one minute over low heat. Add stock plus 2 cups of beef stock. Bring to a boil over high heat, then add the meatballs, one at a time. Season with fish sauce and freshly ground black pepper, to taste. Let come to a boil, then lower heat to a simmer. Add the browned garlic and cover. Let the soup simmer for 30 minutes.
- Meanwhile, cook the misua or somen noodles separately according to the package directions. Drain and set aside.
- Add the zucchini, shrimp and noodles to the soup. Garnish with scallions and serve over rice if you wish.
Source: Kitchen Confidante
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