1. Start off by peeling, chopping and dicing the carrots and the celery too then put them into a bowl with the pork.

2. Now crack an egg into the bowl along with a pinch of salt, 1tsp of pepper, 1tsp of garlic powder, 1tsp of chicken powder, 1tsp of oregano, a dash of maggie sauce and 1/8 of a can of oxtail soup.

3. Get your hands stuck in there and mix around and combine everything in the bowl, if the meatball mixture seems a little bit lose add the flour now just to get everything together.

4. After that, you've done the meatballs and we can move onto the gravy soup or whatever you want to call it. In a big pan put the rest of the oxtail soup and any other soup you have and another 2 cans worth of water, then add the rest of the powders (pretty much everything you put into the meatballs put into the pan) and bring to boil.

5. Once the soup starts boiling get 2 big spoons and quenelle big meatballs into the soup, you could also just make them with your hands but I don't want to get my hands dirty. You Should get around 5-7 big meatballs or lots and lots of little ones, it's up to you really.

6. Once the meatballs are in the pan lower the heat, pop a lid on the pan and leave it to simmer for 30 minutes and stir occasionally but don't stir too much you'll break the balls.