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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