Prepare the garlic oil in a small sauce pan. Add oil and chopped garlic. Heat the oil on a medium flame, until the garlic is slightly golden brown. Switch off the flame and set aside.
Prepare the meat balls by adding the ingredients written under 'meat balls', mix well and then make balls.
If you have chicken stock ready, pour the stock into a stock pot. Add ginger slices and spring onion. Bring this to a boil and let it simmer for 10 minutes.
Meanwhile, whisk the eggs and other ingredients for the omelette in a bowl.
Heat up a frying pan. Add oil to shallow fry the omelette. Pour the egg mix. Let it cook for 2-3 minutes. Swirl the pan if the egg mix is runny in the pan. Slowly flip the omelette and cook for another minute. Transfer the omelette to a plate and dab the excess oil off using kitchen towels.
Take out the ginger slices and spring onion stalks from the stock. Now add in the meat balls into the stock and let it cook for 2 minutes.
Cut the omelette into chunks and add the pieces into the soup. Add the chopped spring onion stalk (both whites and greens). Bring this to a boil. The soup is ready.
Enjoy with the few drops of garlic oil and crunchy golden garlic pieces over the soup!