7 oz chicken meat
7 oz ground pork
2.5 oz cooked ham
8 black mushrooms, soaked
6 egg whites
1/2 tsp scallion, chopped
1 tsp ginger, chopped
1 tbsp sherry
1/2 tsp salt
2 tbsp cornstarch
3 cups chicken broth
4 cups vegetable oil for deep frying

1. Mix ground pork with scallions, ginger and 1/4 tsp salt in bowl.  Spread chicken meat on flat surface.  Chop lightly and evenly.  Spread pork evenly on top of chopped chicken and chop lightly so meats stick closed together.  Make 1.5" meatballs. 

2. Beat egg whites until stiff.  Add cornstarch and mix well.  Add meatballs to egg white and coat well.

3. Heat oil in wok over high heat until about to smoke, then lower fire.  Add meatballs to hot oil in three batches and deep fry until hard on outside and whitesh.  Remove and drain.  Place in casserole or pot; add chick broth and 1/4 tsp salt.  Cover pot and bring to boil.  Add wine, turn heat low and simmer for 25 minutes.  Add mushrooms and ham; simmer5 minutes.  Pour into soup fureen and serve.  Serve 4 or 5.