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In a large stockpot, bring 8 cups water to a boil over high heat. Add the bouillon powder and stir to combine. Fold the cheesecloth into a square. Place the ginger, white and Sichuan peppercorns and star anise in the middle and tie the top with butcher's twine to make a pouch. Add the spice pouch to the broth. Stir in the bean sprouts, scallion whites and Napa cabbage stalks, bring to a boil, reduce to a simmer, and cook until the flavors have infused and the vegetables are tender, about 20 minutes. Strain the broth and keep warm.
Fry or steam the meatballs according to the package directions.