Ginger-Meatball and Watercress Soup
-----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 ...
Ingredients
- 1lbfinely ground lean pork
- 41/2 ts peeled and minced fresh
- 21/8 ts cornstarch
- 5cup chicken stock
- 3green onion, finely chopped
Directions
- 1
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
- 2
Reserve the remaining ones for garnish
- 3
Combine the pork, ginger, chopped water chestnuts, soy sauce, cornstarch, salt and pepper
- 4
Mix well and form into balls 3/4 inch in diameter
- 5
These may be made in advance and frozen
- 6
Be sure to thaw completely in refrigerator before poaching
- 7
Soup: Bring the vegetable stock and chicken stock to a simmer in a large pot
- 8
Put a fourth of the meatballs in the broth and poach until they rise to the top