Ginger-Meatball and Watercress Soup

• Meatballs
• 8 ounces water chestnuts canned
• 1 pound sausage finely ground, lean
• 4 1/2 teaspoons ginger fresh, peeled, minced
• 1 x white pepper to taste
• 1 1/2 teaspoons soy sauce, tamari
• 218 teaspoons cornstarch
• 1 x salt to taste
• Soup
• 5 cups vegetable stock
• 5 cups chicken broth
• 1 x salt to taste
• 1 x black pepper freshly ground
• 2 each watercress bunches
• 3 each scallions, spring or green onions finely chopped

1. Meatballs:
2. Finely chop 12 of the water chestnuts.
3. Reserve the remaining ones for garnish.
4. Combine the pork, ginger, chopped water chestnuts, soy sauce, cornstarch, salt and pepper.
5. Mix well and form into balls 3/4 inch in diameter.
6. These may be made in advance and frozen.
7. Be sure to thaw completely in refrigerator before poaching.
8. Soup:
9. Bring the vegetable stock and chicken stock to a simmer in a large pot.
10. Put a fourth of the meatballs in the broth and poach until they rise to the top.
11. Remove and keep warm.
12. Repeat with the remaining meatballs.
13. About 20 minutes prior to serving, return stock to a boil and add the meatballs.
14. Cook 10 to 15 minutes.
15. (Note: Meatballs will be slightly pink in the center even after the second cooking.)
16. Season with salt and black pepper to taste.
17. Turn heat to medium low.
18. Add the watercress and green onions.
19. Cook, uncovered, for a few minutes until watercress is slightly wilted and bright green in color.
20. Add the remaining water chestnuts and cook for 1 minute so that they remain crisp.
21. Serve immediately.

meatballs, water, sausage, ginger fresh, white pepper, soy sauce, cornstarch, salt, vegetable stock, chicken broth, salt, black pepper, bunches, scallions

Taken from recipeland.com/recipe/v/ginger-meatball-watercress-soup-43545 (may not work)