In a bowl, combine ground pork, fish sauce, and ground black pepper. Mix well and form into small, rough meatballs.

Bring 4 cups of water or broth to a simmer in a saucepan.

Meanwhile, whisk eggs with coconut aminos until frothy.

Heat avocado oil in a skillet over medium-high heat. Pour in the egg mixture and cook for 3-4 minutes, flipping once, until cooked through. Remove and slice into 1-inch chunks.

Add the meatballs to the simmering broth and poach for 5 minutes. Add the sliced omelette and continue to simmer until meatballs are cooked through.

Turn off the heat, add half of the sliced green onions, and mix. Taste and add kosher salt if needed.

Serve in bowls, garnished with remaining green onions.