Try this Chinese-Ginger-Meatball and Watercress Soup recipe, or contribute your own.

Still searching for what to cook ?

Name: Chinese-Ginger-Meatball and Watercress Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Chinese
Ingredients: 8 oz Water chestnuts; 1 1/2 ts Soy sauce; 1 lb lean pork Finely ground; Salt to taste; white pepper Ground, to taste; 4 1/2 ts fresh Peeled and minced; 2 1/8 ts Cornstarch

Find the most delicious recipes here

INGREDIENTS

8 oz Water chestnuts
1 1/2 ts Soy sauce
1 lb lean pork ; Finely ground
Salt to taste
white pepper ; Ground, to taste
4 1/2 ts fresh ; Peeled and minced
2 1/8 ts Cornstarch

Servings

INSTRUCTIONS

Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper. 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: 5 cups Vegetable Stock 5 cups Chicken stock Salt Freshly ground black pepper 2 bunches watercress, chopped 3 green onions, finely chopped 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 for 10 to 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. From California Heritage. Posted by Sylvia Mease. Courtesy of Fred Peters.

NOTES

Alert editor

Chinese-Ginger-Meatball and Watercress Soup

8 oz Water chestnuts
1 1/2 ts Soy sauce
1 lb lean pork Finely ground
 Salt to taste
 white pepper Ground, to taste
4 1/2 ts fresh Peeled and minced
2 1/8 ts Cornstarch

Serve as the first course of a traditional Chinese dinner or alone as a  light nutritious supper.    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: 5 cups Vegetable Stock 5 cups Chicken stock Salt Freshly ground black  pepper 2 bunches watercress, chopped 3 green onions, finely chopped 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 for 10  to 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.    From California Heritage.    Posted by Sylvia Mease. Courtesy of Fred Peters.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (113g)
Recipe Makes: 6

Calories: 453
Calories from Fat: 413 (91%)

Amt Per Serving		% DV

	Total Fat 45.9g	61 %
	Saturated Fat 16.8g	84 %
	Monounsaturated Fat 22g
	Polyunsanturated Fat 4.9g
Cholesterol 50.8mg		16 %
Sodium 426.9mg		15 %
Potassium 123.3mg		3 %
Total Carbohydrate 5.1g		2 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 4.2g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 453

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe