Spinach Soup with Pork Balls

    6 cups chicken stock
    2 - ¼ inch peeled slices fresh ginger root
    4 Chinese dried black mushrooms, soaked in hot water 20 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 ginger root to simmer in uncovered wok at 225°. Reduce heat to “simmer”.
  2. Add mushrooms, salt and pepper; simmer 15 minutes.
  3. Remove ginger root.
  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.