Ginger-Meatball and Watercress Soup Recipe

Name: Ginger-Meatball and Watercress Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs; 8 ounces water chestnuts canned; 1 pound sausage finely ground, lean; 4 1/2 teaspoons ginger fresh, peeled, minced; 1 x white pepper to taste; 1 1/2 teaspoons soy sauce, tamari; 218 teaspoons cornstarch; 1 x salt to taste; Soup; 5 cups vegetable stock; 5 cups chicken broth; 1 x salt to taste; 1 x black pepper freshly ground; 2 each watercress bunches; 3 each scallions, spring or green onions finely chopped

Servings: persons

Meatballs
8 ounces water chestnuts canned
1 pound sausage finely ground, lean
4 1/2 teaspoons ginger fresh, peeled, minced
1 x white pepper to taste
1 1/2 teaspoons soy sauce, tamari
218 teaspoons cornstarch
1 x salt to taste
Soup
5 cups vegetable stock
5 cups chicken broth
1 x salt to taste
1 x black pepper freshly ground
2 each watercress bunches
3 each scallions, spring or green onions finely chopped

1
Meatballs:
2
Finely chop 12 of the water chestnuts.
3
Reserve the remaining ones for garnish.
4
Combine the pork, ginger, chopped water chestnuts, soy sauce, cornstarch, salt and pepper.
5
Mix well and form into balls 3/4 inch in diameter.
6
These may be made in advance and frozen.
7
Be sure to thaw completely in refrigerator before poaching.
8
Soup:
9
Bring the vegetable stock and chicken stock to a simmer in a large pot.
10
Put a fourth of the meatballs in the broth and poach until they rise to the top.
11
Remove and keep warm.
12
Repeat with the remaining meatballs.
13
About 20 minutes prior to serving, return stock to a boil and add the meatballs.
14
Cook 10 to 15 minutes.
15
(Note: Meatballs will be slightly pink in the center even after the second cooking.)
16
Season with salt and black pepper to taste.
17
Turn heat to medium low.
18
Add the watercress and green onions.
19
Cook, uncovered, for a few minutes until watercress is slightly wilted and bright green in color.
20
Add the remaining water chestnuts and cook for 1 minute so that they remain crisp.
21
Serve immediately.

1602

kcal

Calories

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Meatballs, 8 ounces water chestnuts canned, 1 pound sausage finely ground, lean, 4 1/2 teaspoons ginger fresh, peeled, minced, and more.

Yes, Ginger-Meatball and Watercress Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger-Meatball and Watercress Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions