Chicken and Watercress Soup with Ginger and Smoked Ham

1 . Stage

For the best flavor, use a ground-chicken mix this is half dark and half light meat.

2 . Stage

In a medium bowl, stir together chicken and egg until sticky and very well combined. Add sherry, soy sauce, chili sauce, grated ginger, cilantro stems, 1/8 teaspoon pepper, and 1 teaspoon salt and mix well.

3 . Stage

Drop dollops of the mixture onto a large plate, shaping them with a spoon to form 18 or so 1 1/2-inch meatballs. Cover and refrigerate for at least 1 hour.

4 . Stage

Julienne reserved ginger, and chop cilantro leaves. In a large pot, bring broth, julienned ginger, and 1/2 teaspoon salt to a boil. Gently add meatballs, reduce heat to medium, and simmer, uncovered, until cooked through, 6 to 8 minutes.

5 . Stage

Add watercress stems, cook for 30 seconds, and then add ham, cilantro leaves, watercress leaves, and scallions. Season to taste with salt and pepper and serve.