Bola-Bola with Upo and Carrots

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Bola-Bola with Upo and Carrots
(Serves 6 to 8 people)

For the meatballs: 

1 lb ground pok

1 lb ground beef

1/4 cup cornstarch 

2 to 3 scallions, minced

1/2 cup minced carrots

1/2 cup minced yellow onion

1 tbsp minced bottled garlic

2 tsp garlic powder

1 tsp salt

1 tsp black pepper

For the soup:

1/2 large tomato, chopped

1/2 cup shopped yellow onions

1 tbsp minced bottled garlic 

2 tbsp Lee Kum Kee chicken boullion

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1 to 2 tbsp patis

Water

3 bundles of misua (fine flour vermicelli)

2 cups large chunk carrots

3 cups large chunk upo

2 large scallions, large sliced

Combine all ingredients of the meatballs together. Fry a little pice to taste the seasoning and adjust as needed. Roll into 2 inch balls (about 12 to 16) and put aside.

In a large pot, add tomatoes, onion, and garlic. Cook down the tomatoes, then add enough water to fill 3/4 of the pot. Season with bouillon, garlic powder, onion powder, black pepper, and patis. Let simmer for 5 minutes.

Add carrots and the meatballs. Bring to a boil, then break the misua into pieces into the pot. Stir and cover. Let simmer another 5 minutes. 

Add the upo and the green on onions. Cover and turn the heat to medium. Let simmer until the upo is tender. Adjust taste as needed, then serve with rice.