Saute garlic and onions in margarine in a heavy soup kettle until golden. Add broth and bring to boil. Combine ground pork, pepper, cornstarch and soy sauce in bowl and form 2 cm balls. Drop into boiling broth; cover and simmer 10 minutes until meatballs are no longer pink in center. Add noodles and cook 2 minutes. Add spinach; cover and simmer 1 minute, until barely wilted. Serve.