Misua with Bola-Bola

Instructions

In a large bowl, combine the ground meat (1 ½ lb), half of the diced onion, half of the minced garlic, cornstarch (2 Tbsp), panko breadcrumbs (⅛ Tbsp), oyster sauce (2 Tbsp), and egg (1) (if using). Mix until well combined.
Form the mixture into small meatballs, about 1.5 inches in diameter.
Heat the oil (1 Tbsp) in a large pot over medium heat. Add the meatballs in batches and cook until browned on the outside but not fully cooked through, about 3–4 minutes. Transfer to a plate and set aside.
The meatballs should hold their shape for the most part but don't need to be perfect.
In the same pot with the remaining oil, sauté the rest of the onion and garlic for 2–3 minutes until fragrant and the onion is translucent.
Pour in the chicken broth (3 cups) and water (1 cup). Bring to a boil, then reduce the heat, cover, and let it simmer for 10 minutes.
Uncover the pot and carefully add the meatballs back in. Stir in the fish sauce (1–2 Tbsp), adjusting the amount based on the saltiness of your broth.
Cover and simmer for another 10 minutes, or until the meatballs are fully cooked.
Add the patola (1 lb) to the pot, cover, and cook for 5 minutes, or until the vegetable is tender.
Stir in the misua noodles (4 oz) and let the soup simmer for another 2–3 minutes, until the noodles are soft and fully cooked.
Taste and adjust the seasoning with salt and pepper ( to taste). Garnish with chopped scallions before serving.