---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Soups
       Yield: 6 servings
       8 oz Water chestnuts
       1 lb Finely ground lean pork
   4 1/2 ts Peeled and minced fresh
            Ground white pepper, to
   1 1/2 ts Soy sauce
   2 1/8 ts Cornstarch
            Salt to taste
   Serve as the first course of a traditional Chinese
   dinner or alone as a light nutritious supper.
   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
   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.