Boil the stock in a large saucepan and stir in the(soaked during 15 minutes in cold water) cellophane noodles.
Reduce heat and simmer for around 20 minutes
Meanwhile, mix in a bowl the minced pork, ham and water chestnuts with the cornstarch and the soy sauce.
Shape the meat into little balls and drop them into the soup.
Continue cooking under moderate fire for around 15 minutes.
When ready to serve, ladle into bowls and garnish with the green onions (if using them).