Bok Choy and Pork Meatball Soup

Bok Choy and Pork Meatball Soup 5 cups basic chicken stock 2-3 slices unpeeled fresh ginger 2 minced green onions 2 tablespoon sherry (or Chinese cooking wine) 2 tablespoon soy sauce 6-8 bunches fresh baby bok choy Meatballs 1 lb ground pork 1/2 tsp mashed garlic 1/2 tsp grated fresh ginger 1/2 cup very finely minced green onions 2 tsp light brown sugar 3 tablespoons soy sauce scant 1/8 tsp sesame oil Bring the soup ingredients-except the bok choy to a simmer. Combine all of the meatball ingredients, mix well and form into 1 inch sized balls. Drop the meatballs into the simmering soup and simmer gently without boiling for 15 minutes. Wash the baby bok choy and cut each head in half. Drop into the simmering soup and simmer just until the leaves wilt. Serve when the bok choy has wilted garnished with addition minced green onions and a drop of sesame oil if desired. Serves 4