| 1 | Meatballs: finely chop 12 of the water chestnuts. |
| 2 | Reserve the remaining ones for garnish. |
| 3 | Combine the pork, ginger, chopped water chestnuts, soy sauce, cornstarch, salt and pepper. |
| 4 | Mix well and form into balls ?inch in diameter. |
| 5 | These may be made in advance and frozen. |
| 6 | Be sure to thaw completely in refrigerator before poaching. |
| 7 | Soup: bring the vegetable stock and chicken stock to a simmer in a large pot. |
| 8 | Put a fourth of the meatballs in the broth and poach until they rise to the top. |
| 9 | Remove and keep warm. |
| 10 | Repeat with the remaining meatballs. |
| 11 | About 20 minutes prior to serving, return stock to a boil and add the meatballs. |
| 12 | Cook 10-15 minutes (note: meatballs will be slightly pink in the center even after the second cooking). |
| 13 | Season with salt and black pepper to taste. |
| 14 | Turn heat to medium low. |
| 15 | Add the watercress and green onions. |
| 16 | Cook, uncovered, for a few minutes until watercress is slightly wilted and bright green in color. |
| 17 | Add the remaining water chestnuts and cook for 1 minute so that they remain crisp. |
| 18 | Serve immediately. |
| 19 | Serve as the first course of a traditional chinese dinner or alone as a light nutritious supper |
