Meatballs with Spinach and Noodle Soup

1/2 pound ground pork

1/2 teaspoon salt, divided

1 teaspoon cooking wine

2 tablespoons chopped green onions, divided

1 slice ginger, chopped

1 egg white

2 cans (14 ounces) chicken broth

1 tablespoon soy sauce

1/2 cup spinach

1 bunch (1.3-ounces) bean thread noodle

Dash white pepper

Put ground pork in a large bowl; add 1/4 teaspoon of the salt, wine, 1 tablespoon of the green onions, ginger and egg white into the meat. Mix well. Use a spoon or hands to form into small meatballs.

Heat chicken broth over medium heat. When it boils, drop in the meatballs, add soy sauce and cook until it boils again. Then add spinach, bean thread noodles and 1/4 teaspoon salt. When it boils the third time, turn down the heat, and let it simmer for about 5 minutes or until the noodles are tender and transparent. Stir in the remaining green onions and a dash of white pepper.

Serves three to four.

"Ying's Chinese Cookbook, Authentic but Simple" by Ying Stoller