Prepare the meatballs by combining the ground pork, shrimp, eggs, green onions, carrots, sea salt, black pepper and coconut flour in a large mixing bowl and mix with your hands until well combined.
Form the pork mixture into twelve 1½" (4cm) meatballs and set aside. A spring-loaded ice cream scoop works wonders for this.
Add coconut oil to a medium saucepan over medium-high heat. Add the garlic and onion. Sauté until fragrant, about 3 to 4 minutes. Add the broth, water and fish sauce. Cover and bring to a boil. Season with salt and pepper to taste.
Reduce the heat to medium-low until the broth mixture is just simmering. Drop in the meatballs one by one, about 5 seconds apart so that they do not stick to each other. Simmer uncovered for 25 minutes, then gently stir and add the spinach to the soup. Mix for 1 to 2 minutes until it wilts. Add the sea kelp noodles and let them cook for about 1 minute, then turn off the heat and serve hot.
Garnish with chopped carrots and green onions, if desired.
Notes
Sweet potato noodles can be used as a substitute for sea kelp noodles. Soak them in warm water half an hour before cooking to soften them up and increase the cooking time of the noodles to 5 minutes.