Heat the vegetable oil in a large pan over medium heat.

In a mixing bowl, combine the ground pork, minced garlic, minced ginger, breadcrumbs, soy sauce, egg, and black pepper. Mix until well combined.

Form the mixture into bite-sized meatballs and set aside.

In a large pot, combine chicken broth, water, and sliced ginger. Bring to a boil.

Gently add the meatballs into the broth and cook for 8-10 minutes or until no longer pink.

Add bok choy, carrots, and green onions, along with soy sauce, rice vinegar, sugar, and sesame oil. Stir well.

Let the soup simmer for 5-10 minutes until the vegetables are tender.