Name: Ginger-Meatball and Watercress Soup
Ingredients: 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; 5 c Vegetable Stock; 5 c Chicken stock; Salt; Freshly ground black pepper; 2 Bunches watercress, chopped; 3 Green onion, finely chopped

No Excuse Sunday: Cots will be placed in the foyer for those who say, “Sunday is my only day to sleep in.” We have steel helmets for those who say, “The roof would cave in if I ever came to church.” Blankets will be furnished for those who think the church is too cold, and fans for those who say it is too hot. We have hearing aids for those who say, “The preacher speaks too softly,” and cotton balls for those who say, “He preaches too loudly.” Score cards will be available for those who wish to list the hypocrites present. Some relatives will be in attendance for those who like to go visiting on Sundays. There will be TV dinners for those who can’t go to church and cook dinner also. One section will be devoted to trees and grass for those who like to worship God in nature. Finally, the sanctuary will be decorated with Christmas poinsettias and Easter lilies for those who have never seen the church without them.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Chinese	China, Soups/stews, Ham/pork, Archived	10	Servings

INGREDIENTS

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
5	c	Vegetable Stock
5	c	Chicken stock
		Salt
		Freshly ground black pepper
2		Bunches watercress, chopped
3		Green onion, finely chopped

INSTRUCTIONS

MEATBALLS
SOUP
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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