Chinese Watercress And Pork-Ball Soup (A Main-Course Soup)

• 1 ounce cellophane noodles
• 1/4 pound ground lean pork
• 1/2 teaspoon very finely chopped fresh ginger (or an equal amount of powdered dry ginger)
• 1/4 teaspoon sugar
• 2 teaspoons cornstarch
• Salt to taste, if desired
• 1/2 teaspoon freshly ground pepper, preferably white
• 2 teaspoons dry Sherry
• 1 tablespoon well-beaten egg (beat one egg and measure out the proper amount)
• 3 cups chicken broth
• 1 bunch watercress

1. Put the noodles in a mixing bowl and add warm water to cover.
2. Let stand at least 30 minutes.
3. Put the pork in another bowl and add the ginger, sugar, cornstarch, salt, pepper, Sherry and egg.
4. Blend well.
5. Lightly oil a plate that will fit in the top rack of a steamer.
6. Shape the pork mixture into 16 to 18 round balls.
7. Arrange them on the plate in the steamer and cover closely.
8. Place the rack over boiling water and steam 20 minutes.
9. Meanwhile, bring the broth to the boil.
10. In a separate saucepan, bring enough water to the boil to cover the watercress when added.
11. Cut off the tough stems of the watercress and discard.
12. Add the watercress tops.
13. Turn off the heat and let stand two minutes.
14. Drain and chill in a basin of cold water.
15. Drain and set aside.
16. Drain the noodles and cut them approximately in half with scissors.
17. Put them in a saucepan and add cold water to cover.
18. Bring to the boil and let simmer 10 minutes.
19. Place the noodles and watercress in the bottom of a soup tureen.
20. Put the meat balls and broth in the tureen.
21. Sprinkle with a little more freshly ground pepper, preferably white, and serve.

noodles, ground lean pork, fresh ginger, sugar, cornstarch, salt, freshly ground pepper, sherry, well, chicken broth, watercress

Taken from cooking.nytimes.com/recipes/2441 (may not work)