Ingredients

For the cilantro-pork meatballs:

• 1 pound ground pork
• 5 cloves garlic, minced
• 1/4 cup finely chopped fresh cilantro (from 1/4 bunch)
• 3/4 teaspoon ground white pepper
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce

For the noodle soup:

• 3 medium scallions, thinly sliced (about 1/2 cup)
• 5 1/2 cups low-sodium chicken broth
• 3 tablespoons soy sauce, plus more as needed
• 2 tablespoons fish sauce, plus more as needed
• 8 ounces dried thin Chinese wheat noodles, such as Kame
• 1/4 cup finely chopped fresh cilantro (from 1/4 medium bunch)

1. Have a rimmed baking sheet or large plate ready. Place 1 pound ground pork, 5 minced garlic cloves, 1/4 cup finely chopped fresh cilantro, 3/4 teaspoon ground white pepper, 1 tablespoon soy sauce, and 1 tablespoon fish sauce in a medium bowl.
2. Mix the pork mixture with your hands until thoroughly combined. Roll the mixture into 25 to 29 (1-inch) meatballs (about 1 tablespoon each) and place on the baking sheet or large plate.
3. Make the noodle soup:
4. Bring a large pot of water to a boil over medium-high heat. Meanwhile, place 3 thinly sliced medium scallions, 5 1/2 cups low-sodium chicken broth, 3 tablespoons soy sauce, and 2 tablespoons fish sauce in a medium pot. Bring to a boil over medium-high heat.
5. Gently drop meatballs into the soup, reduce the heat to maintain a simmer, and cook until the meatballs float and are cooked through, 3 to 5 minutes. Taste and season with more fish sauce and/or soy sauce as needed.
6. Add 8 ounces dried wheat noodles to the boiling water and cook according to package directions until tender. Turn off the heat. Drain noodles, then transfer them directly to serving bowls.
7. Ladle the soup, along with a few meatballs, into each bowl. Garnish with 1/4 cup finely chopped fresh cilantro.