¼ cup chopped green onions (green and white parts)
¼ cup chopped fresh cilantro or parsley
2 teaspoons soy sauce
1 tablespoon minced fresh ginger
½ teaspoon kosher salt
1 teaspoon black pepper
3 cloves garlic, minced
2 large eggs, lightly beaten
FOR THE BROTH: In a large saucepan, heat the broth, soy sauce, and sesame oil over medium-high heat.
FOR THE WONTONS: Meanwhile, in a large bowl gently mix together the pork, green onions, cilantro, soy sauce, ginger, salt, pepper, garlic, and eggs. (Keep the mixture loose—don’t overwork it or your wontons will be tough.)
Once the broth has begun to boil, turn down the heat to a simmer. Using a small scoop or melon baller, scoop the pork mixture into meatballs and drop into the simmering broth. Continue until all the meat has been used up.
Bring the soup to a boil and cook until the meatballs are cooked through, 4 to 5 minutes. Use a meat thermometer to ensure the meatballs have reached an internal temperature of 160°F.