Mexican Meatballs

1. Season 1 lb of ground pork with salt (1 tsp), pepper (1 tsp), soy sauce (2 tbsp), corn starch (2 tsp), flour (2 tsp) and water (1/3 c.)
2. Medium boil 6 eggs
3. Heat up 1 tbsp of oil on medium high heat and fry half an onion with 2-3 cloves of garlic.
4. After onions and garlic have browned add 4 medium sized tomatoes. Cook until juices have started to come out of tomatoes.
5. Add approx 1.5 to 2 cans of chicken broth and half a can of water. Let it cook down
6. Peel your eggs and then encase them in ground pork to make large meatballs, approximately the size of softballs.
7. Place in broth/tomato mixture. Make sure you have enough broth that 3/4ish of the meatballs are covered.
8. Let boil and then turn down the heat and let simmer for 15 minutes or until meatballs are fully cooked.
9. Cook white rice.
Serve!