Rice and Pea Soup with Pork Meatballs

Heat the oil in a skillet, peel the garlic, finely chop and saute until tender. Remove from the heat and allow to cool in the oil. Then pour the oil through a fine sieve. Place the ground tmeat in a bowl, knead with the egg and season with soy sauce, salt and pepper. Shape into small balls each about 2-3 cm (3/4 - 1 1/4-inch) in diameter.  Pour the chicken stock into a saucepan with a little pepper and fish sauce and bring to a simmer. Add the meatballs and peas and simmer over low heat for 5 minutes. Add the rice and let simmer for 1 more minute. Pour the soup into plates, sprinkle with garlic oil and serve sprinkled with dill.