Thai Rice Soup With Pork-Cilantro Meatballs

• 2 large cloves garlic, peeled
• 2 tablespoons finely chopped cilantro roots or stems
• 1/2 teaspoon white peppercorns
• 1 pound ground pork
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• 1 cup jasmine or long-grain rice
• 6 cups light chicken stock (see note)
• 6 to 8 eggs, optional
• Red chile powder (preferably Thai, but ancho or Aleppo will do)
• 1 2-inch piece fresh ginger, peeled and cut into matchsticks
• 2 scallions, white and green parts, finely chopped
• 1/4 cup loosely packed fresh cilantro leaves
• Fish sauce and sriracha, for garnish

1. Pound or grind the garlic, cilantro and white pepper together into a coarse paste.
2. Transfer to a bowl and add the pork, oyster sauce and soy sauce.
3. Mix well, cover and refrigerate at least 1 hour or overnight.

garlic, cilantro roots, white peppercorns, ground pork, oyster sauce, soy sauce, jasmine, light chicken, eggs, red chile powder, fresh ginger, scallions, cilantro, sriracha

Taken from cooking.nytimes.com/recipes/1016651 (may not work)