Ginger-Meatball and Watercress Soup
| Yield: | 10 Servings |
| Categories: | Chinese, Pork, Soups |
| 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 |
Advertisement