FISH BALL SOUP

Ingredients:

1 cup flaked cooked fish (any leftovers)

1/4 cup chopped onion

1/4 tsp. salt

a dash of pepper

1 egg

cornstarch for dredging

6 cups stock or rice water

1/4 cup green onion leaves, cut fine

1 egg beaten

1 tbsp. Patis or dash of salt

Procedure:

Make fish balls by mixing the first 5 ingredients. Shape into small balls; roll in cornstarch. Bring to boil the stock or rice water. Drop in fish balls. Season with patis and pepper. Just before serving, stir in beaten egg and sliced green onion. Serve hot.