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Porkballs and Vermicelli Soup

2 oz Vermicelli
1/2 lb Slightly fat pork
1 Scallion
1 ts Cornstarch
1/2 ts Salt
2 tb Water
4 c Water
6 c Stock (see recipe)
1 ts Soy sauce
1/2 ts Salt

Soak peastarch noodles (vermicelli). Mince or grind pork. Mince scallion.

Blend cornstarch, salt and cold water. Mix well with pork and form into walnut-size balls.

Bring remaining water to a rolling boil. Drop porkballs in one at a time. Reduce heat and simmer, covered, 5 minutes. Drain, discarding liquid.

Bring stock to a boil. Add porkballs and soaked vermicelli and simmer, covered, 5 minutes.

Add scallion, soy sauce and remaining salt. Simmer 1 to 2 minutes more.

VARIATION: For the pork, substitute beef. Simmer only 2 minutes in step


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