Lion's Head Cabbage Soup

1. Fill a large stock pot about half way and bring to a boil. 2. Clean neckbones and drop in pork neckbones, whole onion, a little white vinegar and boil for approximately 1hr or until the meat has softened. 3. Chop green onions and separate the white from green, grate ginger, and chop cabbage 4. In a mixing bowl, add your ground pork, the whites of the green onion, salt, pepper, onion power and grated ginger. 5. Mix the meatballs and add 1 tbsp of water until it resembles a thick paste. 6. Create 3oz meatballs. You should have 16 in total. Set aside. 7. Once neck bones have softened strain broth (save the neckbones) to Dutch oven 8. Bring to a boil and season the broth with salt, pepper and fish sauce to your taste 9. Once the broth boils, slowly drop each meatball. Bring to a boil again and drop to a simmer for 45 mins. 10. Drop in cabbage and return neck bones (optional) and bring to a simmer. Cut heat as soon as it softens. 11. Drizzle some sesame oil prior to serving and top with some of the remaining green onions for garnish. Serve with jasmine rice. Serve neckbones on the side with a dipping sauce of fish sauce, Siracha, vinegar and pepper.