6 cups (1.5 litres) chicken broth

1 1/2 tablespoons (22 ml) fresh ginger, finely chopped

2 oz (60 g) yet ca mein noodles

2 slices wheat bread, finely crumbled

1/2 lb (250 g) mid-lean ground pork

1 egg

1 tablespoon (15 ml) fresh cilantro, chopped

Salt and pepper

1 green onion, finely chopped

In a saucepan, bring the broth and ginger to a boil. Break the noodles in half and cook in the broth.

In a bowl, blend the crumbled bread, pork, egg and cilantro. Season with salt and pepper. Shape into small 15 ml (1 tablespoon) meatballs.

Cook the meatballs in the steaming broth. Cover and simmer gently for about 10 minutes. Adjust the seasoning. Garnish with the green onion before serving.

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