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