Wax Gourd and Meatball Soup

250 grams (5/9 lb) ground beef
250 grams (5/9 lb) wax gourd
10 grams (2 tsp) cooking wine
5 grams (1/6 oz) finely chopped scallions
5 grams (1/6 oz) finely chopped ginger
5 grams (5/6 tsp) salt

In a bowl, combine the finely ground beef with the chopped scallions and ginger, cooking wine, 2 grams (1/3 tsp) of salt and 10 grams (2 tsp) of water. Mix well.

Remove the skin and seeds from the wax gourd, cut into slices about 6 cm (1 1/2 inches) long and 1 cm (about 1/4 inch) thick.

Put 750 grams (1 1/2 cups) water in a pot and shape the ground beef mixture into balls the size of walnuts. Put these balls into the boiling water and when the liquid boils again, skim off the foam. Add the wax gourd slices, 3 grams (1/2 tsp) of salt, cook 5 minutes, and serve.

Feature: Clear soup.

Taste: Delicious beef balls.