Step 1:
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.
Step 2:
Prepare the meat balls by adding the ingredients written under 'meat balls', mix well and then make balls.
Step 3:
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.
Step 4:
Meanwhile, whisk the eggs and other ingredients for the omelette in a bowl.
Step 5:
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.
Step 6:
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.
Step 7:
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!