Take two of the green onions, cut in half, and bruise the white part with the back of knife. Slice the third green onion stalk and set aside.

Add bruised green onions, fresh ginger slices, chicken broth, and black pepper to a large saucepan.

Bring the broth to a boil over medium-heat and then lower to medium-low and simmer with a lid on for 20 minutes.

Meanwhile, whisk the eggs with coconut aminos and ground black pepper until it's nice and frothy. The air will help it fluff up.

Preheat a skillet over medium-high heat with 3-4 tablespoons of avocado oil.

Once hot, pour the eggs into the skillet. It will quickly bubble and fluff up which is a good thing!

Cook for about 3-4 minutes and then flip over and cook for additional 2-3 minutes or until eggs are cooked through.

Remove eggs from skillet, let rest for a few minutes on a paper towel line plate, and then slice into 1 inch chunks.

In a bowl, add the ground pork, fish sauce, and ground black pepper. Mix until well combined.

Form into small rough meatballs.

Remove the green onions and ginger slices from the broth. Then add the meatballs to the saucepan. Poach meatballs for about 5 minutes then add in the sliced omelette.

Continue to simmer until the meatballs are cooked through.

Turn off the heat, add in half the sliced green onions, and mix until well combined. Taste the broth to see if you need any kosher salt. I usually have to add about 2 pinches of kosher salt.

Serve in a bowl and garnish with remaining green onions.