To prepare the filling in a large bowl, mix ground pork with woodear mushroom, onions, and glass noodles together with the salt, sugar, garlic poweder, chicken bouillon powder, fish sauce, white and black pepper, and sesame oil.
Fill the halved and hollowed bittermelons with filling.
Bring broth to a boil and mix in chicken bouillon powder, fish sauce and salt. Then carefully add in stuffed bittermelons.
To make meatballs from leftover filling, gently drop in in1.5 inch balls into the boiling broth with a large spoon. Cover and let everything in the soup simmer for about 30 minutes.
Soup can be eaten with a bit of rice or as is, garnished with cilatro and green onions on top.