1 lb. ground beef
2 tbsp. soy sauce
1 inch pieces of fresh ginger, peeled & ground
1 tsp. salt
1 tsp. grated nutmeg
1 1/2 c. spinach, chopped
1 pkg. won ton wrappers
2 qts. chicken stock
1 bunch parsley, chopped
Chinese cabbage, shredded

Put ground beef, soy sauce, ginger, salt, nutmeg and spinach in a bowl and mix thoroughly. Lay wonton wrappers on a flat surface. Put a little filling just below the center and wet the edges of the dough. Fold according to directions on wonton package. Half-fill a large saucepan with water and bring to a boil. Drop in wontons and return to boil. Cook for 5 minutes, or until wontons are tender, but still firm. Remove from heat and pour off water. Return wontons to the pan and pour in the stock. Bring to a boil and add watercress and Chinese cabbage. Heat through and serve. Serves 8.