Put the ice cubes in a food plastic bag, using a rolling pin, and crush the ice cubes into small pieces.

Place the meat in the food processor and process it as you add the crushed ice gradually until the beef becomes a smooth, thick paste.

Add the egg white and process again.

Add tapioca starch, garlic powder, onion powder, white pepper, baking powder, sugar, and salt. Process again until everything turns into a smooth mixture.

Bring the water to boil in a large cooking pot.

Once the water boils, take a tablespoon of the mixture, shape it into a round ball, and slide it into the boiling water. Tip: wet your hands and the spoon before you do it so the mixture doesn't get too sticky to your hands.

Finish making the round balls and let them cook in the water. When the meatballs come to the water surface, leave them float for another 3-4 minutes before taking them out of the pot.

When all the meatballs are cooked, reserve the water for the soup.

Place the beef ribs in a smaller cooking pot and put 2-3 cups of fresh water. Bring the water to a boil and let it simmer for about 5 minutes. Then drain and discard the water, and set the ribs aside.

Heat the cooking oil in a frying pan, add minced garlic, and stir-fry until it releases aroma and turns light golden.

Add the garlic to the reserved water from cooking the meatballs, followed by boiled ribs, ground white pepper, and salt. Bring the water back to boil at medium-high heat, then turn it down and let it simmer for at least 30 minutes. Add sliced scallion.