Misua with Bola-bola


Almondigas, or Misua with Bola-bola is a meatball soup using a very thin, delicate wheat egg noodle.

The Misua soup is served with meatball or 'bola-bola' that is either cooked separately or dropped in the broth to cook with all other ingredients.

The word Almondiga(also Albondiga) actually means meatball in Spanish, so the name refers more on the meatball ingredient on the dish, rather than the misua noodle.



  • Garlic
  • Onion
  • Knorr Beef Cube
  • Cooking oil


  • 8 - 10 pieces cooked Meatballs or Bola-bola
  • 1 segment Misua Noodles( quarter pack)
  • 8 - 10 cups Water
  • 1 Knorr Beef Cube
  • 4 cloves Garlic, minced
  • 1 medium Onion, chopped
  • Cooking oil for sauteing
  • 2 stalks Green Onion, chopped

1  Saute the garlic and onion on 2 tablespoons cooking oil.

2 Add the cooked meatballs, brown them for a bit.

3 Add the water and beef cube, bring to a boil.

4 Stir in the misua noodles.

5 Add salt and pepper to taste.

6 Top with green onions and serve hot.


  • Make the meatballs ahead of time and freeze for up to a month, then use whenever you feel like having a nice hot cup of misua soup.
  • Use canned or homemade beef broth instead of beef cubes, if available.
  • You can add carrots or Patola (Loofa) if you prefer to have vegetables on your soup.
  • Misua noodles can make the soup too thick, add some water and bring back to a boil to thin out the soup.

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