| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Chinese |
Ethnic, Meats, Soups/stews |
10 |
Servings |
INGREDIENTS
| 1 |
|
8 ounce water chestnuts |
| 1 |
lb |
Finely ground lean pork |
| 4 1/2 |
t |
Peeled and minced fresh |
|
|
ginger |
| 1 |
|
Ground white pepper, to |
|
|
taste |
| 1 1/2 |
t |
Soy sauce |
| 2 1/8 |
t |
Cornstarch |
| 1 |
|
Salt to taste |
| 5 |
c |
Vegetable stock |
| 5 |
c |
Chicken stock |
| 1 |
|
Salt |
| 1 |
|
Freshly ground black pepper |
| 2 |
|
Bunches watercress, chopped |
| 3 |
|
Green onion, finely chopped |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V4 #5 by
tbankerd@leading.net on Jan 20, 1999
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