Chinese Spinach Soup

200g Chinese Spinach
100g minced pork
1 slice old ginger
1 clove garlice, skinned and crushed
1 tablespoon oil
1 teaspoon salt
600ml (3 cups) hot water

MARINADE FOR MINCED PORK
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon light soy
1 teaspoon cornflour

1. Wash and the pluck Chinese Spinach into 5cm (2 inch) lengths. Rinse and drain.
2. Marinate minced pork. Take a teaspoon of minced pork and mould it into a meatball. Repeat with remaining minced meat. Set aside.
3. Heat a tablespoon of oil in apot. When the oil is hot, put in the ginger and garlic and saute for a min. Put in the Chinese Spinach and stir-fry for 2 mins.
4. Add the 600 ml of hot water into the pot and bring contents to a boil over high heat. Keep boiling, with pot covered, for another 15 mins.
5. Add meatballs and simmer the soup for a further 10 mins.
6. Season with the teaspoon of salt. Serve warm.