1/2 lb. (227 grams) ground beef
1/2 tsp. (2.5 ml) salt
1/2 tsp. (2.5 ml) sugar
1 tsp. (5 ml) soy sauce
1/2 tsp. (2.5 ml) sesame oil
2 tsp. (10 ml) cornstarch
White of 1 sm. egg
2 1/4 c. (532 ml) brown stock
2 1/4 c. (532 ml) water
1 slice ginger
3 scallions (green portion only, finely chopped

Combine beef, salt, sugar, soy sauce, sesame oil, cornstarch and egg white in a small mixing bowl. Mix with chopsticks, stirring clockwise, until soft. Form mixture into bite-sized balls.

Place stock and water in a small kettle and heat to near boiling. Add slice of ginger and meatballs. When meatballs float to top of broth, they are done. Add scallions and serve.

Warm Italian bread and mixed green salad, followed by a dessert of sliced, fresh or canned peaches and almond cookies.