1/2 pound lean ground beef
1/4 cup chopped water chestnuts
1 minced green onion
2 teaspoons sesame oil
2 teaspoons sherry
1/8 teaspoon white pepper
6 cups chicken stock
1/2 pound cubed tofu (optional)
3 cups watercress
Combine beef, water chestnuts, green onion, oil, sherry and pepper in bowl; blend well. Form into 20-24 small meatballs; set aside. Bring stock to boil in wok or large sauce pan.
Season with salt if desired. Add meatballs; cook over medium-high heat for 3 to 4 minutes. Drain and cut tofu into 1/2-inch cubes. Add tofu and watercress leaves to stock and meatballs; cook 1 minute
more. Serve hot.