1. Prepare fishballs according to recipe "BASIC FISHBALLS". Mince scallion. 2. Bring stock to a boil. Add salt. Lower fishballs in one at a time so they wont splash. Simmer, uncovered, 3 minutes. Add minced scallion. Simmer 1 minute more. NOTE: Shrimpball soup is prepared the same way. VARIATIONS: Before step 2, add to cold stock 4 dried black mushrooms (soaked), 1 or 2 Cakes bean curd and 1/2 cup bamboo shoots, all slivered; bring to a boil and simmer 1 minute before adding salt and fishballs. In step 2, add to boiling stock 1 Cup Chinese cabbage stems and 1/2 cup celery, both slivered. Simmer, uncovered, 5 minutes before adding salt and fishballs. Add, with fishballs, 1/4 pound peastarch noodles (soaked). Add, with scallion, 1/2 cup spinach or water cress, chopped. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.
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