This is not particularly replicable (although I will save fat and liquid from cooking pulled pork since I’ve found them very useful), but I’m trying to figure out what makes a soup that I will consistently eat and enjoy, so keeping track of what I do is helpful.

2 Tbsp. fat, I used the congealed fat from making pulled pork
1″ fresh ginger, minced
5 cloves garlic, minced
1 bunch green onions, chopped
3 stalks celery, diced
2 carrots, diced
1/2 bunch cilantro, chopped
juice from a 28 oz can diced tomatoes, about 1/2 cup
salt and pepper
4 cups chicken broth
1/2 cup or so gelled cooking liquid from making pulled pork – without this, you’d need more salt and some spices
around 1/2 lb small meatballs, mine were homemade from the freezer
unseasoned rice vinegar (or citrus juice, or really anything tangy)

Fry the ginger and garlic in the fat for a couple minutes. Add the celery and carrots and continue cooking for 5 more minutes. Add the green onions and continue cooking for a couple more minutes. Add the chicken broth, tomato juice, pulled pork cooking liquid, and cilantro. Bring to a simmer. Taste the broth and add vinegar, salt and pepper to taste. Simmer for 15 minutes to combine the flavours. Add the meatballs. Continue simmering for 15 minutes. Check seasoning again and add more salt, pepper, or rice vinegar as needed. Serve.