In a medium bowl, combine all meatball ingredients except cornstarch and oil. Mix together until thoroughly combined.

Add 2 tbsps cornstarch and then add 1 tsp at a time until you get to your desired consistency.

Form pork mixture into 6 large meatballs.

Heat 2 tbsp oil in a wok. Add meatballs and cook for 5 minutes on each side. Push the meatballs down, so they aren’t perfectly round.

In a pot, heat the chicken broth and 2 tbsps tamari until it comes to a boil.

Reduce the heat and add the meatballs. Simmer the meatballs for 10 minutes.

Add the napa cabbage to the broth and let simmer for another 15 minutes until napa cabbage and meatballs are cooked.

Serve in a bowl with meatballs on top of napa cabbage with some of the soup.