Ginger-meatball and watercress soup

 
                    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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