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Meatball Soup

    Ingredients:

      1/2 pound lean ground beef
      1/4 cup chopped water chestnuts
      1 minced green onion
      2 teaspoons sesame oil
      2 teaspoons sherry
      1/8 teaspoon white pepper
      6 cups chicken stock
      1/2 pound cubed tofu (optional)
      3 cups watercress
       

    Directions:

    Combine beef, water chestnuts, green onion, oil, sherry and pepper in bowl; blend well.  Form into 20-24 small meatballs; set aside. Bring stock to boil in wok or large sauce pan.  Season with salt if desired. Add meatballs; cook over medium-high heat for 3 to 4 minutes.  Drain and cut tofu into 1/2-inch cubes. Add tofu and watercress leaves to stock and  meatballs; cook 1 minute more. Serve hot.

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