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In a medium stock pot, heat cooking oil in medium heat. Sauté onions until soft, then add garlic. Sauté.
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Add fish sauce and patola, sauté.
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Add beef stock and water and bring to a boil.
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Add misua and let it cook for 2 to 3 minutes, stirring occasionally.
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Add meatballs and let the misua soup boil for another 1 to 2 minutes.
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Serve topped with spring onions.