INGREDIENTS

INSTRUCTIONS

Serve as the first course of a traditional Chinese dinner or alone as
a light nutritious supper.  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: 5 cups Vegetable Stock 5 cups
Chicken stock Salt Freshly ground  black pepper 2 bunches watercress,
chopped 3 green onions, finely  chopped 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
for 10 to 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.  From California Heritage.  Posted by Sylvia Mease.
Courtesy of Fred Peters.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: 85
Total Fat: 9.4g
Cholesterol: 46.9mg
Sodium: 141.9mg
Potassium: 288.9mg
Carbohydrates: 5.8g
Fiber: 1g
Sugar: <1g
Protein: 13.6g