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 shirmp, mashed
4 cups water
1 1/2 teaspons 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
the shells and heads, if possible, from 1 lb of shirmp, mashed
4 cups water
1 1/2 teaspons 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
Directions:
- 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.
