1) Remove the stems of the white button mushroom and slice. Peel an onion and shred.
2) Put the minced pork in the container. Add shredded onion、bread crumbs and egg, combine and mix well with hands. Season with salt and black pepper. Add the milk and mix well. Roll into meat balls.
3) Heat oil to boil. Add the meatballs. Pan fry until both sides are golden color and medium well. Dish up and set aside.
4) In a pan, melt the butter and stir fry the minced garlic. Add the shredded onion and stir well. Add the white button mushroom and stir fry until it’s soften. Add the chicken stock, water and salt, stir well. Cook the soup to boil. Blend the soup with an electric mixer.
5) Return the meat balls into pan, lid on and cook for 5 minutes. Season with salt and black pepper. Add the whipping cream and cook to boil with low heat. Add corn starch to thicken the sauce. Garnish with fresh rosemary. Ready to serve.