Soup for the Soul: Asian Meatballs in Clear Broth

I have been feeling a little homesick lately for my mother's cooking. I know I said I would be on a short hiatus but looks like I've overestimated time and did more than I need to for work. So, I have some time now in my hands.
As work goes, one still has to eat. Otherwise, how does one work?

I made this really simple pork ball soup that reminds me of what my mother use to make for me when I was not feeling very well. I feel fine, my brain's just feels a little fried that's all - so this soup was just perfect for re-energizing me :)

This broth mainly flavored by the natural sweetness derived from the pork balls cooked under slow heat.Some glass noodles are then added into the soup to complete the meal. You can use whatever noodles you have in your pantry, but you might have to cook it separately so you don't muddle the clear broth with the noodle's starch. Topped the soup with a bunch of Chinese parsley or Cilantro and serve hot.

Asian Meatballs in Clear Broth:

First, you will need to marinate the minced pork:
200g minced pork
1 tablespoon soy sauce
pepper
a few drops of sesame oil
1 teaspoon of cornflour

Combine all ingredients together and mix well. Set aside until ready to use.

Now, you will need to bring 2 cups of water and 1 inch knob of ginger to boil. Once the water starts boiling lower heat to medium and start scooping up bits of the minced pork with a spoon and drop it into the boiling water. Repeat until all minced pork is used up. Lower the heat to medium low and let it cook gently for about 10-15 minutes.
Add a bunch of glass noodles into the cooking broth and let it cook for another 2-3 minutes or until the glass noodles are rehydrated. Add a bunch of chinese parsley/cilantro and serve. You may want to season with a bit of soy sauce before you eat too.

P.S. you can use minced chicken, turkey, beef and veal too.