salt, ginger, and milk. Shape into balls. Melt t shortening in 2 large skillets; brown meatballs. Drain off fat. Add d wine and 1 1/2 cups beef broth. Simmer 30

minutes. Mix cornstarch and sugar. Stir in vinegar, soy sauce, and remaining broth. Pour half into each skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Makes 10 servings.