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.