Make the meatballs by combining ¾ the amount of the corned beef, carrot, salt, ground black pepper, and 1-piece cracked egg in a bowl. Mix well. Gradually add all-purpose flour and continue mixing until all ingredients are well blended.

Heat oil in pan. Scoop 1 ½ tablespoon of mixture and mold into a ball-shaped figure. Fry in low heat for 1 ½ minutes per side. Remove from the pan and transfer to a clean plate. Set aside.

Transfer the remaining oil on a pot. Heat and then sauté garlic until it starts to brown. Add onion and continue cooking until the later softens.

Add remaining corned beef from the can. Sauté for 1 minute.

Pour water into pot. Let boil.

Combine cornstarch and ½ cup water. Mix well. Pour the mixture into the pot. Stir until the soup thickens.

Crack a piece of egg into the pot. Quickly stir and continue cooking for 1 minute.

Add fried meatballs and season with salt and ground black pepper. Cook for 3 minutes.

Transfer to a serving bowl. Top with meatballs, boiled egg, chicharron, and chopped green onions.

Serve warm. Share and enjoy!