In a small bowl, beat the egg white with a fork until foamy, then add the Meat Option, water chestnuts, cornstarch, soy sauce, and ginger root. Mix well.
In a 4 quart saucepan, add 2 quarts of water and bring to a boil on high heat. When boiling, drop the meat mixture by teaspoons (think small meatballs) into the water and reduce heat to a simmer.
When the meatballs rise to the surface, remove them with a slotted spoon and set them aside. Discard the water.
If using bean vermicelli for Vegetable 1 Option, cut threads into 2 inch lengths and place in a bowl. Add enough hot water to cover the threads and let soak for 15 minutes, then drain, and continue to next step. If using celery or carrot for Vegetable 1 Option, just continue to the next step.
Using the same saucepan used for the little meatballs, add the chicken broth and soup can of water, if using homemade broth, use 3¾ cups of broth and omit the water. Place on high heat and bring to a boil.
Add Vegetable 1 Option and reduce heat to low and simmer for 5 minutes.
Add Vegetable 2 Option and simmer 2 minutes.
Add the meatballs back to the saucepan and simmer until heated through.
Ladle into bowls, top with the Garnish Option, serve and enjoy.