FISH BALL SOUP

1 egg white

1 tsp. cornstarch

5 tsp. water

   Any green leafy vegetable

   Dash of ginger juice

1 tsp. salt.

6 cups soup stock

Remove skin from fish; cut into pieces.

Remove  bones, grind or chop flesh finely.

Beat egg white slightly.

Add to fish.

Mix ingredients; ginger juice, salt, cornstarch, and water.

Form into balls and drop into boiling soup stock; remove scum from soup.

Add green leaves.

Bring to a boil.

Check seasoning and serve.