Step 1

Have a rimmed baking sheet ready. Place 1 pound ground pork, 3/4 teaspoon ground white pepper, 1 tablespoon soy sauce, and 1 tablespoon fish sauce in a medium bowl.

Step 2

Prepare the following, adding each to the bowl with the ground pork as you prepare it: Mince 5 garlic cloves. Pick the leaves and tender stems from 1/2 bunch fresh cilantro and finely chop until you have 1/2 cup; add 1/4 cup to the bowl, then reserve the remaining 1/4 cup for garnish.

Step 3

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.

Step 4

Bring a large pot of water to a boil over medium-high heat. Meanwhile, thinly slice 3 medium scallions (about 1/2 cup) and place in a medium pot. Add 5 1/2 cups low-sodium chicken broth, 3 tablespoons soy sauce, and 2 tablespoons fish sauce. Bring to a boil over medium-high heat. 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.

Step 5

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.

Step 6

Ladle the soup, along with a few meatballs, into each bowl. Garnish with the reserved cilantro.