Prepare the meatballs: combine in a medium bowl the ground pork, chopped onion, soy sauce, 2 eggs, bread crumbs, flour, salt and black pepper. Mix and shape into 1-inch sized meatballs. Refrigerate for about 30 minutes to firm up till ready to add to broth.
In a large heavy stock pot, over medium heat, add the cooking oil. When hot enough in about 2 to 3 minutes, saute the garlic and rest of the onion. Cook for 2 minutes or till onions are transparent. Add the patis (fish sauce) and soup broth or rice wash. Allow the broth to come to a boil then lower heat for a slow simmer.
As the broth is simmering, drop the pork meatballs into the stock pot. Cook the meatballs for about 25 to 30 minutes or till thoroughly cooked (no more pink portion in the meat).
Add two beaten eggs to the soup broth while stirring the liquid. Blend the eggs completely into the broth which will become a light yellow opaque liquid.
Add the zucchini (or vegetable) slices to the soup mix. Then add the dried misua noodles to the broth with the meatballs. Stir it around. Let the zucchini cook and noodles soften for about 5 minutes. Season with salt and black pepper powder. Serve piping hot.
Cook's comments: use ground beef instead of pork for meatballs if preferred. The noodles will expand and thicken when cooked. If reheating the soup, add more broth or water if the noodles absorb all the liquid.
Ingredient notes: Traditionally in the Philippines, patola (sponge gourd; luffa or Chinese/Asian okra) is added to misua soup. Patola in not in season all the time here in America and often I can't find it in the Asian food stores, especially in the winter. So I use instead zucchini, bottle gourd (upo) or chayote (sayote) slices. Feel free to add vegetable slices which are in season.