Combine pork mince, pistachios, garlic, cilantro and egg in a large bowl. Salt to taste.
Place in refrigerator for 10 minutes. Then form 18 meatballs.
Heat 3 tbsp olive oil in a pan and fry meatballs until golden brown, about 5 minutes. Then put them on a dish.
Heat remaining oil in a saucepan, add onions and carrot, fry 6 minutes. Add mushrooms and fry 5 minutes more.
Pour the broth to saucepan with vegetables, add potatoes and bring to a boil. Salt and pepper to taste.
Simmer 10 minutes. Add meatballs and simmer 5-7 minutes until ready.
Pour cooked soup in bowls and garnish with chopped green onions.
Ready in: 50 minutes.
Amount per serving - 316 Kcal, Protein - 9.1g, Fats - 31g, Carbs - 11.7g