MEATBALLS
1 can (8 ounce) water chestnuts
1 lb finely ground lean pork
4 1/2 tsp peeled and minced fresh ginger
1 ground white pepper, to taste
1 1/2 tsp soy sauce
2 1/8 tsp cornstarch
1 salt to taste
SOUP
5 cup vegetable stock
5 cup chicken stock
1 salt
1 freshly ground black pepper
2 bunches watercress, chopped
3 green onion, finely chopped
A Recipe for
Ginger-Meatball & Watercress Soup
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
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This Recipe for Ginger-Meatball & Watercress Soup is one of thousands in the Recipes-to-go Meat Cookbook.
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"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
This is a recipe for Ginger-Meatball & Watercress Soup from the recipe cookbook of Recipes-to-go (Meat)
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
My favorite animal is steak. |
| Fran Lebowitz |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
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.
Serves: 10
Ginger-Meatball & Watercress Soup Recipe brought to you by Recipes To-Go