Spinach Soup with Pork Balls

Spinach Soup with Pork Balls


Makes 4 servings.


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.

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