Chinese Ginger Meatball And Watercress Soup

Directions

1. Serve as the first course of a traditional Chinese dinner or possibly alone as a light nutritious supper.
2. MEATBALLS:Finely chop 12 of the water chestnuts. Reserve the remaining ones for garnish. Combine the pork, ginger, minced 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 frzn. Be sure to thaw completely in refrigerator before poaching.
3. SOUP: 5 c. Vegetable Stock 5 c. Chicken stock Salt Freshly grnd black pepper 2 bunches watercress, minced 3 green onions, finely minced 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 till they rise to the top.
4. Remove and keep hot. Repeat with the remaining meatballs. About 20 min prior to serving, return stock to a boil and add in the meatballs. Cook for 10 to 15 min (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 in the watercress and green onions. Cook, uncovered, for a few min till watercress is slightly wilted and bright green in color. Add in the remaining water chestnuts and cook for 1 minute so which they remain crisp. Serve immediately.