Veggie Meatball Misua Soup

This recipe is perfect for the season. In making the meatballs, you can either use ground veggie meat or ground/finely chopped cooked puso ng saging (banana bud). You may follow the instructions on making the meatballs from my previous post, but I added a little something else to this particular meatball recipe so it's really up to you which you will be doing.

INGREDIENTS:

MEATBALLS

1 cup dried ground veggie meat (soaked in hot water and properly strained)
or

1 whole medium puso ng saging (blanched and finely chopped)

 1/2 cup flour
1 large egg or 1/4 cup cornstarch if you're vegan
chopped kinchay 
1tbsp. LeeKum Kee chilli garlic sauce

chopped spring onions
(optional)1 vegetarian bullion dissolved in 5 tablespoons of hot water

3 tbsp. soy sauce
1 tsp. salt
1 tsp. pepper
1/2 chopped garlic
2 medium chopped onion

cooking oil

SOUP

1 tbsp. chopped garlic

1tbs. chopped onion

2 sliced tomatoes

misua

petchay

salt and pepper 

Form them into a small ball shapes and them fry them in a medium hot pan.  

 

They should look like this. Set aside.

Saute garlic, onion, and tomatoes in a 3 tablespoon of cooking oil. Season.

Add 2-3 cups of water and let it simmer for 2 minutes. 
Add the misua and petchay.

Put the meatballs in your soup right before you serve it so you could still have the crispy

texture when you eat it. 

Remember, this recipe is only a guide. Your experience is your own teacher

and your own preference is the only thing that will make any recipe a

perfect dish! Enjoy!

-o