Remove the ground veal from the package and break it up with your hands.

Add the diced onions, chili sauce, minced garlic, fresh grated ginger, pork rinds, egg, and salt to the ground veal.

Mix with your hands until the ingredients are combined.

Shape mini meatballs by scooping 1 tablespoon of mixture. Divide in half and shape. You will get two meatballs with 1 tablespoon meat mixture.

Heat olive oil and sesame oil in skillet until hot. Working in batches, add meatballs in hot skillet. Leave enough room between the meatballs so you have room to turn them over and they are not touching.

Cook 2-3 minutes on each side. Meatballs will look opaque and browned in spots where the heat was hotter. It took me 3 batches to cook all of the meatballs.

Remove meatballs from skillet and place on paper towel lined plate. Set aside until ready to assemble.

Add the Shiitake Mushrooms to the same skillet and toss to coat with oil. Cook for about 5-7 minutes until mushrooms have shrunk some and are infused with the oil flavors.

Remove from skillet and drain on paper towel lined plate.

Add your water, broth concentrate, and fresh grated ginger to a large soup stock pot and bring to a boil.

Turn the heat down to a simmer and add the Shiitake Mushrooms. Simmer for 10 minutes.

Rinse the Shirataki Noodles with hot water. Drain well, then divide between serving bowls.

Arrange 6 mini veal meatballs over top of noodles.

Pour about ¾ to 1 cup of broth mixture over top of noodles.

Top with sliced jalapenos, fresh basil, and squeeze with wedge of lime if desired.