Instructions: 1. Prepare fishballs according to recipe "BASIC FISHBALLS". Mince scallion.

2. Bring stock to a boil. Add salt. Lower fishballs in one at a time so they wont splash. Simmer, uncovered, 3 minutes. Add minced scallion.

Simmer 1 minute more.

NOTE: Shrimpball soup is prepared the same way.

VARIATIONS: Before step 2, add to cold stock 4 dried black mushrooms

(soaked), 1 or 2 Cakes bean curd and 1/2 cup bamboo shoots, all slivered; bring to a boil and simmer 1 minute before adding salt and fishballs.

In step 2, add to boiling stock 1 Cup Chinese cabbage stems and 1/2 cup celery, both slivered. Simmer, uncovered, 5 minutes before adding salt and fishballs.

Add, with fishballs, 1/4 pound peastarch noodles (soaked).

Add, with scallion, 1/2 cup spinach or water cress, chopped.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.