Step 1 To make broth, place broth ingredients in a large pot then heat to boiling.
Step 2 To make meatballs, place garlic, ginger and coriander in a medium-sized bowl and add the remaining meatball ingredients. Mix until evenly combined.
Step 3 Work with wet hands to prevent the mixture sticking. Shape meatball mixture into 10-12 roughly golf-ball-sized balls. Carefully drop meatballs into the boiling broth mixture and boil gently for about 10 minutes, turning meatballs twice or so while cooking.
Step 4 Meanwhile, place rice noodles in a large bowl and cover with boiling water. Leave to stand for five minutes or until tender then drain and set aside.
Step 5 When meatballs are cooked through (cut a meatball in half after 10 minutes to check), add vegetables to pot and cook for 1-2 more minutes until softened then stir in chopped coriander.
Step 6 Serve soup immediately in one of two ways: either add noodles to pot (good if they have cooled) then ladle soup into bowls with everything else; or divide noodles directly between serving bowls to be topped with steaming broth and other goodies. Serve immediately.