14 ounce bag of shredded cabbage
2 1/2 tablespoons soy sauce
1 bunch scallion, sliced
2 garlic cloves, minced
10 ounces ground pork
4 six inch tortillas
Finely chop 2 tortillas. In a medium bowl, stir to combine ground pork, chopped scallions,, holding some back for garnish, chopped tortillas, 1 large egg, half of the minced garlic, 2 tablespoons soy sauce, 1/4 teaspoon salt, and a few grinds of pepper. Shape into 16 mini meatballs.
Heat 1 tablespoon oil in a large pot over medium-high. Cook meatballs in batches, turning once, until browned. Transfer to a bowl. Pour off all but 2 tablespoons oil from pot.
Add cabbage and remaining chopped garlic to same pot over medium-high. Cook, stirring and scraping up any browned bits from bottom of pot, until golden and wilted, 2–3 minutes. Stir in broth, 1/2 tablespoon soy sauce. Add meatballs; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until meatballs are cooked through.
Meanwhile, cut the remaining tortillas into thin strips. Heat 4 tablespoons oil in a medium nonstick skillet over medium-high. Working in batches if necessary, fry tortilla strips, stirring, until golden and crisp. Transfer to a paper towel-lined plate to drain and sprinkle with a pinch of salt.
Season pork egg roll soup to taste with salt and pepper. Ladle into bowls and top with tortilla strips and scallion dark greens. Enjoy!