Skip to content
Close (esc)

Sign Up for West Bend News & Offers

Get the latest news and offers when you sign up for our official newsletter.

Spinach Soup with Pork Balls - West Bend

Spinach Soup with Pork Balls

Older Post
Newer Post

Full Recipe Details


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

Cooking Process

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.


Shopping Cart