In a mixing bowl, combine the pork mince with garlic, ginger, salt, and pepper. Mix until evenly blended, then shape into approximately 15 meatballs.

In a large pot, pour in the chicken or vegetable stock and bring to a rolling boil over medium-high heat. Once boiling, reduce to a gentle simmer.

Carefully drop the prepared meatballs into the simmering broth and allow to cook for about 10 minutes, until fully cooked through.

Add the wonton wrappers one by one into the pot, stirring gently to prevent sticking. Simmer for 2-3 minutes until softened.

Stir in the choice of greens and cook for another 2 minutes until wilted.

Ladle the soup into bowls and garnish with scallions and a drizzle of chili oil.