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Features for "Ginger Meatball And Watercress Soup"
Served as starter. Non-vegetarian dish.
Ingredients for "Ginger Meatball And Watercress Soup" (Click here for measurement conversion)
MEATBALLS
1 can (8 ounce) Water Chestnuts
1 lb finely ground lean Pork
4 1/2 teaspoon Peeled and minced fresh Ginger
Ground white Pepper to taste
1 1/2 teaspoon Soy Sauce
2 1/8 teaspoon Cornstarch
Salt to taste
SOUP
5 cup Vegetable Stock
5 cup Chicken stock
Salt
Freshly ground black Pepper
2 Bunches Watercress, chopped
3 Green Onion, finely chopped
Method for "Ginger Meatball And Watercress 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. 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.
Comments
Serves: 10
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