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• 1/2 cup ground pork
• 2 tbsps. chopped onion
• 1 egg
• 1 tbsps. flour
• 1 tsp. pepper
• 2 segments garlic, minced
• 2 tbsps onion, sliced
• 2 cups meat or chicken broth
• 1/2 cup soaked “sotanghon”
• 2 tsps. soy sauce
• 1/4 cup green onion, cut fine
• 1 tbsp. lard

Combine the first six ingredients together; form into balls about one inch in diameter. Saute garlic in lard, add onion and broth. Boil. While boiling drop meat balls one by one. Cook until meat is almost done, add the “sotanghon” and cook about five minutes longer. Season with soy sauce and pepper. Pour into a soup tureen or bowl. Sprinkle with sliced green onions and serve hot.