GINGER-MEATBALL AND WATERCRESS SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEATBALLS—–
1 cn (8 ounce) 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
—–SOUP—–
5 c Vegetable Stock
5 c Chicken stock
Salt
Freshly ground black pepper
2 Bunches watercress, chopped
3 Green onion, finely chopped

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: 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 10-15
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.
Serve as the first course of a traditional Chinese
dinner or alone as a light nutritious supper.

Posted by Cookie-Lady From: The California Heritage
Continues, a Cookbook by the Junior League of Pasadena.
Cookbook sent to me in the December 91 Cookbook Swap
by Apple Debbie.

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