8cupschicken broth(I used Better Than Bouillon roasted chicken base)
1patolapeeled, sliced thinly crosswise
1green onionthinly sliced
Patisseasoning
4ozmisuavery thin salted wheat noodles
Instructions
Using a large bowl, add all the ingredients to make the meatballs. Mix very well to combine. Form into meatballs, using about a heaping tablespoon of the mixture per ball. Set aside.
Heat a large pot and add the oil. Saute onion until translucent, followed by the garlic. Add the diced carrots and saute for a few seconds before adding the broth. Bring the soup base to a boil.
Once boiling, gently drop the meatballs one at a time and cook for 10 minutes or until cooked through. Add the patola then the misua. Cook for 2 minutes. Taste and season with patis (fish sauce) and freshly cracked black pepper, if needed. Turn the heat off.