In a large saucepan place the stock.

In a large ball mix the meat with the onions, make from it small balls around the size of a walnut, set aside.

Once the stock starts to boil, add the meatballs, let it simmer until the balls are done (they will start to float on the stock).

Add the white beans and bring it to a boil.

Add the noodles and cook until they're al dente.

Season and let it cook for two minutes more.

Serve in bowls, garnished with the coriander and mint.

Add the grape vinegar and serve.