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Based off a BA recipe 1) Preheat broiler  2) Combine in a medium bowl White and light green parts of 6 scallions (reserve dark green parts)  Stems of 1 small bunch of cilantro or parsley (1/4 cup?) Grate 1" ginger grate 3 garlic cloves 1 Tbs sugar 2 Tbs fish sauce 1 tsp salt 1 lb ground pork  Don't overwork meatballs  3) Line baking sheet with tinfoil and brush with oil.  Make about 12 meatballs bigger than golf ball placing on baking sheet. 4) put under broiler for about 7-8 minutes.  Rotate pan after 3-4 minutes Serve with rice noodles, quick pickles and flavored fish sauce  (but use fresh lime juice for the acid)

From Ian  Tortilla Soup By breaking the classic tortilla soup recipe down to its three main components—the flavor base (tomatoes, garlic, onion, and chiles), the chicken stock, and the garnishes (including fried tortilla chips)—we found that we could devise techniques and substitute ingredients to make our own compelling version of tortilla soup. To achieve maximum flavor for our tortilla soup recipe, we composed a puree made from chipotle chiles, tomatoes, onions, garlic, jalapeños, and a cilantro-oregano substitute for the Mexican ingredient epazote, and then fried the puree in oil over high heat. We then added the puree to low-sodium canned chicken broth, which we strained after poaching chicken in it and infusing it with onions, garlic, cilantro, and oregano. Turning to the garnish, we oven-toasted our lightly oiled tortilla strips instead of frying them and substituted sour cream and Monterey Jack cheese for the harder-to-find Mexican crema and queso fresco. Ingre