Beefballs Soup w/ Courgette
August 27, 2005
It is rather unfortunate for most of us living in Holland that this year, our summer is wet, cloudy and at times even cold. And when it’s cold, that calls for soup.
I’ve always liked my mother’s soup with porkballs and flour noodles (very thin and quick to cook.) Back home , we call it “Misua (flour noodles) Bola-bola” (balls) and we’re always delighted to have this on the table, siblings and I would fish for the balls and refused to eat the other main ingredient which is a vegie called Patola or Upo (sorry for the lack of english translation there) that sadly are difficult to find here in Holland, luckily there’s an alternative…anyway, I have also read my good friend’s preparation of this soup , please see link
and you’ll see that there are different ways to prepare this soup, but both guaranteed masarap (heerlijk / good.)
Ingredients good for 2-4 persons
- half kilo ground beef (fat optional)
- 2 medium finely sliced onion
- 4 cloves of finely chopped garlic
- 100-200 grams flour noodles
- medium courgette (zucchini)
- 1 small egg
- 3-4 stalks spring onion
- salt and pepper
- 1 tbsp cooking oil
- beef boullion (optional)
- 2- 2/2 liters of water
Method:
**in a bowl, mix beef, egg, finely chopped 3 stalks of spring onion (from the crispy white end to the greenish part, about 6 inches long), half of chopped onion, half of chopped garlic, pinch of salt and pinch of pepper. Mix all and make small balls (see pic. )
- in a deep pan with boiling water, drop the balls and let cook for about 7 to 10mins., remove any residues on top of the water when they start to float. While doing this, in a separate pan with cooking oil, saute the rest of the onion and garlic and when turned light brown, transfer to the boiling deep pan…allow to simmer for a good 2 minutes and then add the courgette, for more taste add a cube of beef boullion, let it cook for another 2-3 minutes (for a crunchy courgette skin) and a bit longer if you want it softer. Add the flour noodles just before you turn the heat off, give a quick stir.
add some chopped spring onion on top and serve.
Posted in beef, soup or starters
August 28th, 2005 at 1:53 pm
This looks great. I’m not a soup person per se, but my husband is. Maybe I should give this recipe a try one of these days. I don’t know lang kung ano ang itsura ng flour noodles. Ang tawag nila dito e rice noodles (yung pang sotanghon). One and the same ba ito? Sorry for the ignorance….
August 28th, 2005 at 5:30 pm
Uy, what a perfect dish for a weather just like what you have there right now.
August 28th, 2005 at 8:36 pm
mama sang! oo nga ngo….pwidi din courgette zucchini! yehey nadagdagan ng posibilidades…
my kids got addicted to this, but they don’t want me to use the packaged meatballs kailangang homemade wahhhh.
August 30th, 2005 at 1:23 am
perfect for the rainy days and the upcoming fall and winter season
August 30th, 2005 at 5:14 pm
This made me quite nostalgic. When we were young my Mom often made this misua and patola soup - she would usually saute little shrimp first and then dump the veg in, following a little later with the misua. It was economical, warming, hearty–perfect then for us, and perfect for your weather now!
August 30th, 2005 at 11:20 pm
JAYRED: hello dear! it’s very very nice to see you again! Rice noodle here is mihoen (bihon back home) and vermicelli is glass noodle or sotanghon. Flour Noodle is that very thin strand that is quite soft, that’s why it’s added before turning the heat off. When you finally tried this, tell me the verdict
TING: I think so too ^_^
TITA STEL: iba pa rin kasi pag si mama nila nag prepare ng meatballs, mas masarap tyak!
DEXIE: yes…and fall is just around the corner..*sigh*
CHICKPEACE: hey! I remember my lola cooking misua soup with shrimps too! nostalgic indeed
September 24th, 2005 at 7:48 pm
Aside from the creamy sopas, this is also my favorite. The only thins is, I dont eat upo or patola, kaya when Im eating, un ang natitira sa bowl ko :bouncy
Have a happy weekend Thess dear