1 pound ground pork
½ cup almond flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 eggs
3 tablespoons cooking oil
6 cloves garlic, minced
1 medium onion, chopped
4 tablespoons patis (fish sauce)
12 cups chicken broth
3 medium zucchinis, sliced
In a big bowl, mix very well the ground pork, sifted almond flour, salt and pepper, and eggs. Form meatballs in rounded teaspoon sizes. Try to make the meatballs of the same size, so they will cook evenly at the same time. Place in a platter and set aside.
Heat the deep pan. Put the cooking oil and sauté the garlic for one minute. Add the onion and continue sautéing until the garlic is light brown and the onion is transparent. Add the patis. Pour the chicken broth. Stir. Boil. Drop the meatballs to the boiling soup. Do not stir. Cover and simmer under low heat for 15 minutes. Uncover. Stir. Then add the zucchinis. Simmer for 2 to 3 minutes. Serve hot.