Recipe - Ginger-Meatball And Watercress Soup

MEATBALLS
1 cn (8 ounce) water chestnuts
1 pound Finely ground lean pork
4 One half teaspoon Peeled and minced fresh
ginger
Ground white pepper,
to taste
1 One half teaspoon Soy sauce
2 1/8 teaspoon Cornstarch
Salt to taste

SOUP
5 cup Vegetable Stock
5 cup 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 Three fourths 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 1015 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 CookieLady 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip