Recipe - Basic Fishball Soup

18 Fishballs
1 Scallion
6 cup Stock
1 teaspoon Salt

1. Prepare fishballs according to recipe "BASIC FISHBALLS". Mince
scallion.

2. Bring stock to a boil. Add salt. Lower fishballs in one at a time so
they won't splash. Simmer, uncovered, 3 minutes. Add minced scallion.
Simmer 1 minute more.

NOTE: Shrimpball soup is prepared the same way.

VARIATIONS: Before step 2, add to cold stock 4 dried black mushrooms
(soaked), 1 or 2 Cakes bean curd and One half cup bamboo shoots, all slivered;
bring to a boil and simmer 1 minute before adding salt and fishballs.

In step 2, add to boiling stock 1 Cup Chinese cabbage stems and One half cup
celery, both slivered. Simmer, uncovered, 5 minutes before adding salt and
fishballs.

Add, with fishballs, One fourth pound peastarch noodles (soaked).

Add, with scallion, One half cup spinach or water cress, chopped.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.