We call this Meatballs with misua, Almondigas in Tagalog. In our family, the meatballs are prepared by just mixing together your choice of ground meat with finely chopped onion, an egg and salt and pepper. These are then formed into balls and dropped into a broth that has come to a boil and misua added during the last minutes of cooking.
A variation of this is when my mom would add chopped green onions to the meat mixture and place a (cooked) quail egg inside the meatball.
To make this recipe, I used 1 lb ground beef to which I added 1 medium sized finely chopped onion, 1 egg and salt and pepper (about 1 tsp. each). Form these into balls and set aside.
Saute 1 medium sized finely chopped onion and 2 cloves of minced garlic in a pot in a little oil. Once it becomes translucent and aromatic pour in 6-8 cups beef or chicken broth. Let this come to a boil then drop your meatballs one at a time. Cook covered for about 2-3 minutes over medium heat then add 1 cup each diced carrot and zucchini. Meatballs are done once it floats to the top. Last add 3 bundles of thin flour vermicelli and gently stir to separate noodles. Let this cook for about 1-2 minutes. Don’t over cook since noodles will become mushy and pasty.
Remove from heat and ladle soup into bowls. Sprinkle some chopped green onions or garlic chips on top and serve with rice.