Chinese Meatball Soup Recipe

Ginger Dipping Sauce: Peel ginger; cut lengthwise into paper-thin slices. Stack and cut into fine julienne. Mix with rice vinegar and pinch salt.

In large bowl, whisk together egg, soy sauce, cornstarch, ginger, 2 tsp (10 mL) sesame oil and ½ tsp (2 mL) pepper; using wooden spoon, mix in pork and onions. Beat mixture (in one direction only) until combined and sticky, about 3 minutes.

In large saucepan, bring 6 cups (1.5 L) water and 1-¼ tsp (6 mL) salt to boil; place over medium-high heat. With wet hands, form heaping tablespoonfuls (15 mL) of pork mixture into meatballs; drop into saucepan. Return to boil; reduce heat and simmer, covered, for 5 minutes. Add cabbage on top of meatballs; increase heat and return to boil. Reduce heat and simmer, covered, until cabbage is tender, about 8 minutes. Meanwhile, remove long stems of watercress and discard; chop coarsely and divide among bowls. Ladle in soup. Serve with Ginger Dipping Sauce for meatballs.