Recipes

Spinach Soup with Pork Balls

  • 6 cups chicken stock
  • 2 - ¼ inch peeled slices fresh gingerroot
  • 4 Chinese dried black mushrooms, soaked in hot water20 minutes, drained, stems discarded, caps thinly sliced
  • Salt and freshly ground white pepper to taste
  • 2 green onions, minced
  • ¼ cup minced water chestnuts
  • ½ pound lean ground pork
  • 1 tablespoon Soy sauce
  • 1 teaspoon dry sherry
  • 2 teaspoons cornstarch
  • ½ cup loosely packed spinach leaves, washed, stems discarded, shredded
  1. Bring chicken stock and 2 sliced gingerroot to simmer in uncovered wok at 225°. Reduce heat to “simmer”;
  2. add mushrooms, salt and pepper; simmer 15 minutes.
  3. Remove gingerroot.
  4. Mix next 6 ingredients; form into 12 -1¼ inch balls.
  5. Add pork balls to stock; cover; simmer 30 minutes or until cooked through.
  6. Add spinach 3 minutes before serving. Serve immediately.
    Makes 4 servings.