Chinese-ginger-meatball And Watercress Soup

---------- Recipe via Meal-Master (tm) v8.02

Title: CHINESE-GINGER-MEATBALL AND WATERCRESS SOUP
Categories: Chinese, Soups
Yield: 6 servings

8 oz Water chestnuts
1 lb Finely ground lean pork
4 1/2 ts Peeled and minced fresh
-ginger
Ground white pepper, to
-taste
1 1/2 ts Soy sauce
2 1/8 ts Cornstarch
Salt to taste

Serve as the first course of a traditional Chinese
dinner or alone as a light nutritious supper.

MEATBALLS:

Finely chop 12 of the water chestnuts. Reserve the
remaining ones for garnish. Combine the pork, ginger,
chopped water chestnuts, soy sauce, cornstarch, salt
and pepper. Mix well and form into balls 3/4 inch in
diameter. These may be made in advance and frozen.
Be sure to thaw completely in refrigerator before
poaching.

SOUP: 5 cups Vegetable Stock 5 cups Chicken stock Salt
Freshly ground black pepper 2 bunches watercress,
chopped 3 green onions, finely chopped Bring the
vegetable stock and chicken stock to a simmer in a
large pot. Put a fourth of the meatballs in the broth
and poach until they rise to the top. Remove and keep
warm. Repeat with the remaining meatballs. About 20
minutes prior to serving, return stock to a boil and
add the meatballs. Cook for 10 to 15 minutes (Note:
Meatballs will be slightly pink in the center even
after the second cooking.) Season with salt and black
pepper to taste. Turn heat to medium low. Add the
watercress and green onions. Cook, uncovered, for a
few minutes until watercress is slightly wilted and
bright green in color. Add the remaining water
chestnuts and cook for 1 minute so that they remain
crisp. Serve immediately.

From California Heritage.

Posted by Sylvia Mease. Courtesy of Fred Peters.

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