6 oz Fresh chinese noodles OR
4 oz Dry vermicelli
1/2 c  Condensed beef broth
1/3 c  Water
1 tb Soy sauce
1 ts Cornstarch
2    Green onion, with 2" tops

-ORIENTAL MEATBALLS –
12 oz Extra-lean beef
4 oz Lean pork(15% fat)
1/4 c Mushrooms, chopped
1 ts Ginger, fresh, shredded
2 tb Green onion, chopped
2 tb Soy sauce
1 ts Sesame oil

To Make Oriental Meatballs: preheat oven to 375F. In a medium bowl, combine
all ingredients. Roll heaping teaspoons of meat mixture into 30 balls of
about 1/2 inch diameter. Place on a nonstick 15″ x 10″ jelly roll pan, or
coat pan with non-stick vegetable spray. Bake in preheated oven until
lightly browned, 10 – 15 minutes. Drain off any drippings before serving.
Makes 30 meatballs. While meatballs bake, cook noodles in lightly salted
boiling water, until just tender. Cook fresh noodles 3 – 5 minutes, cook
dry noodles 5 – 7 minutes. Drain cooked noodles; rinse with hot water. Pour
noodles into a medium bowl; keep warm. In saucepan used to cook noodles,
combine broth, 1/3 C water, soy sauce and cornstarch. Bring to a boil,
stirring constantly. Add drained noodles; stir gently until coated. Cut
green onions into brushes or into 2-inch pieces. Cut each piece length wise
into thin strips. For small serving (305 calories) spoon 1/2 Cup of noodles
onto each place. Top with 5 meatballs. For large serving (610 calories)
spoon 1 Cup of noodles on each plate. Top with 10 meatballs. For all menus
garnish with green onion strips or brushes. Makes 6 small servings, or 3
large servings