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In a bowl mix all Pork and Prawn Ball ingredients apart from the oil. Once it’s blended really well shape them into golf ball sized meatballs.
In a frying pan add oil then shallow fry meat balls until brown on all sides, set aside. Drain oil into a separate container then pour a bit of water into the pan while still hot to melt the residue left from frying the balls, reserve this liquid this add more flavour to the broth.
In a pot combine all Aromatic Broth ingredients and the liquid from the residue then bring it to a boil, lower heat to simmer then gently place the meatballs into the broth. Gently simmer for 10 minutes then turn heat off.
Add spinach and spring onions, cover pot to cook vegetables with residual heat.
Season with fish sauce and freshly ground black pepper, serve in soup bowls with rice on the side.