Title: Asian meatball soup
      Yield: 4 Servings
 
      2 qt Chicken stock
           Pork Meatballs:
    1/4 lb Ground pork
      1 tb Minced scallions
      1 tb Soy sauce
      1 ts Finely-minced ginger
      1 ts Sesame oil
           Shrimp Rolls:
    1/4 lb Ground shrimp
    1/2 c  Cellophane noodles, cooked,
           Cooled and roughly chopped
  1 1/2 ts Soy sauce
      1 ts Minced scallions
      1 ts Minced garlic
      6    Napa cabbage leaves,
           Blanched and cooled
      6    Long scallion greens,
           Blanched and cooled
           Chopped scallions, for
           Garnish
 
  In a soup pot slowly heat chicken stock to a simmer. Make meatballs:
  Combine ingredients and form into 1/3-inch balls. Make shrimp rolls:
  Combine shrimp and next 4 ingredients. Lay out cabbage leaves, heap 1
  1/2 tablespoons of filling in center and fold up like an egg roll;
  tie securely with a scallion. Carefully drop meatballs and shrimp
  rolls into simmering stock. Cook at a low simmer, 15 minutes. Toss
  some chopped scallions into soup pot, adjust seasonings and serve.
  
  Yield: 6 servings