Mexican Meatball Soup Recipe

Stir pork, eggs, pepper, half the sliced scallions, half the ginger, 1½ tablespoons soy sauce, and 1½ tablespoons sesame oil in a medium bowl. Form mixture into 1½-inch balls. Heat canola oil in a large pot or Dutch oven over medium-high. Working in 2 batches, cook meatballs, turning often, until browned and almost cooked through, about 8 minutes. Transfer to a plate; set aside.

Heat remaining 1½ tablespoons sesame oil in pot over medium. Add remaining sliced scallions and ginger. Cook, stirring often, until fragrant, about 1 minute. Add broth, 4 cups water, mirin, and remaining 1½ tablespoons soy sauce; bring to a simmer.

Whisk a ladleful of warm broth with miso in a small bowl until smooth; stir into soup. Add noodles and meatballs and bring to a simmer. Cook until noodles are just tender and meatballs are cooked through, about 2 minutes. Add bok choy and simmer until just wilted, about 2 minutes. Top each serving with nori and scallions.