Pork Balls in Clear Broth

Ingredients:
9. oz (250g) pork 1 egg 1 t. green onion (chopped)1/2 t. t ginger root (chopped)2 t. cornstarch4 cups of meat broth2 t. salt2 oz (50g) mushroom2 oz (50g) young Chinese cabbage2 oz (50g) Chinese vermicelli1 t. sesame oil1/4 t. ground peppercorn
DIRECTIONS:
Ground the pork, and mix with the green onions, ginger, egg, 100ml of the broth, and 1/2 t of salt and cornstarch.
Heat the remained broth, and lower the heat when boiled. During the heating time, make some meatballs. (about 2 cm in diameter each)
Add the meatballs to the boiling broth, and simmer until done.
Scoop out the foam and add the mushrooms, cabbage leaves and the Chinese vermicelli. When the broth boils again, add the pepper and the sesame oil. Serve.