Winter Melon Soup with Meatballs (冬瓜丸子汤)

This winter melon soup with meatballs is one of our family’s winter staples. My mom likes to make it on the days that she’s run out of made-ahead meat dishes and is short on time. Although this is a clear broth soup that is loaded with vegetables, the meatballs make it truly satisfying and comforting.

Creating the most tender and juicy meatballs

Having cooked all her life, my mom insists that the meatballs in the winter melon soup be fork-tender and juicy to make this dish excellent. Here are a few tricks she taught me:

1. Use ground pork that is not too lean. A lean:fat ratio of 7:3 is ideal.
2. Beat a lot of liquid into the ground pork to add moisture to the meatballs. 
3. Add plenty of aromatics to make the meatballs very fragrant.
4. Cook the meatballs for just enough time so they’re not overcooked. She would remove the meatballs from the pot while cooking the winter melon. And at the end she’d turn off the heat and cover the pot to steam the meatballs.

It might sound like a lot of work! But with these extra steps, the meatballs will end up so tender that not only you can cut it with a spoon, but it will also melt into your mouth when you bite into it.

Ingredients

What is winter melon

Winter melon is an essential vegetable for many Chinese families. It can be stored for months and is primarily consumed during wintertime, when there is less variety of fresh veggies available at the market.

Winter melon can grow into a very big fruit, like the size of a large pumpkin. At the supermarket, you’re most likely to see winter melons sold by the slice due to their extreme size. It has a mild taste, and has a similar texture to that of a radish when raw. But once cooked, it will turn very tender and absorb the flavor of the broth it’s cooked in.

How to prepare winter melon

When you cook with winter melon, you need to remove the thick rind and the seeds. To do so:

1. Cut the winter melon crosswise into 3 to 4 pieces.
2. Place each piece meat-side down and use a knife to cut off the rind. Because the rind is very tough, you want to slice about 1/4” (4 mm) off, rather than simply peel off the outer layer.
3. Place the winter melon seed part up. Use your knife to slice off the seeds, along with the adjacent soggy part that feels. 
4. Once the rind and seeds are removed, slice the winter melon into 1/2” (1 cm) thick large bite-size pieces.

Mise en place

Once you’re done with prep, your table should have: Mixed ground pork, chopped winter melon, chopped cilantro, broth and salt. If you do not like the taste of cilantro, use a few slices of ginger in the broth instead.

NOTE: the mixed ground pork is quite runny, and it is supposed to be like this to create very tender meatballs.

How to cook winter melon soup with meatballs

1. Bring the broth to a simmer. Use a spoon to roll up the mixed ground pork to form a ball, then gently drop it into the soup. 
2. Once all the meatballs are added, cook them for 1 minute, then immediately transfer them to a plate. This step ensures the meatballs are not overcooked.
3. Add the winter melon and cook for 6 to 8 minutes, until the edges just turn semi transparent.
4. Transfer the meatballs back to the broth. Turn off heat and cover to steam for 5 minutes.

That’s it! 

NOTE: When cooking winter melon soup, be careful not to overcook the melon, as it will turn very soft quickly. Always check the texture of the melon every 2 to 3 minutes and stop cooking when it starts to turn soft and semi-transparent. It will break apart and become mushy if overcooked.

Afterthought 

I love cooking with winter melon because it has a nice tender yet meaty texture once cooked, and it tastes like the broth you cook it in. 

The winter melon soup recipe here is my family’s favorite way to enjoy winter melon. By adding meatballs, you can easily turn a very light soup dish into a fulfilling one. And you can easily replace the pork broth with chicken broth, or even use water with a bit of chicken bouillon.

Pair winter melon soup with these dishes

• 3-Ingredient Egg Fried Rice (蛋炒饭)
• Cashew Chicken (腰果鸡丁)
• Chinese Mushroom Chicken Stir Fry
• Stir-Fried Pea Shoots with Garlic (蒜蓉炒豆苗)
• One-Pan Chinese Chicken and Rice

Winter Melon Soup with Meatballs (冬瓜丸子汤)

By Maggie Zhu

5 from 18 votes

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

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Winter melon soup is a soothing and comforting dish that is indispensable during the cold winter months. The winter melon is cooked in a fragrant broth until tender, with extra juicy pork meatballs that have a melt-in-your-mouth texture.The soup is very easy to prepare and tastes especially fulfilling. {Gluten-Free Adaptable}

Use dry sherry instead of Shaoxing wine, and tamari instead of soy sauce to make this dish gluten-free.

Ingredients 

Meatballs

• 6 oz (170 g) ground pork (lean:fat ratio 7:3)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons light soy sauce (or soy sauce)
• 1 teaspoon ginger , grated
• 1/4 teaspoon salt
• 1 egg white
• 2 tablespoons water
• 2 teaspoons cornstarch

Soup

• 1 1/2 to 2 lbs (700 to 900 g) winter melon
• 4 cups pork broth (or low-sodium chicken broth) (*see footnote)
• 2 slices ginger (Optional)
• 1/2 teaspoon salt , or to taste (use 1/4 teaspoon salt if using store-bought broth)
• 1/3 cup cilantro , chopped (For garnish)

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Instructions

For the meatballs

• Combine the ground pork, Shaoxing wine, light soy sauce, minced ginger, salt, egg white and water in a medium-sized bowl. Stir with a spatula to mix well. Add the cornstarch. Mix until the ground pork becomes pasty and sticky. Set aside to marinate.

For the soup

• To prepare the winter melon. Chop it into 3 to 4 pieces. Use a knife to slice the rind off and discard it. Cut off the soft inner part and discard it. Slice the winter melon into even 1/2” (1 cm), large bite-size pieces.
• Add the broth and ginger (if using) to a medium-sized pot and bring to a boil over medium-high heat. Turn to medium-low heat. Use a spoon to scoop about 1 tablespoon of the ground pork mixture, shape it into a ball, and add it to the soup. Make the meatballs one at a time. After the last meatball is added, cook for 1 minute. Stir the soup gently 2 to 3 times. Immediately transfer all the meatballs to a plate and set aside. The meatballs should be cooked on the outside but still raw inside.
• Add the winter melon to the pot. Bring the soup to a boil over high heat. Turn to medium heat and boil until the winter melon is almost cooked through, 6 to 8 minutes. The edges of the winter melon should have turned semi-transparent.
• Add the meatballs back into the soup. Bring the soup back to a boil and cook for 1 minute. Turn off the heat, cover, and allow the soup to sit for another 5 minutes. The residual heat will further gently cook the meatballs so they remain super tender and juicy. Add the salt and mix well. Taste the soup and adjust seasoning if needed.
• Add cilantro to the soup and serve hot.

Video

Ingredient Substitution Guide

Notes

1. Traditionally, the dish is made with homemade pork broth. After moving to the US, I often use store-bought chicken broth. I found both methods delicious, but chicken broth will benefit from a few slices of ginger in the soup. You do not need the ginger if using pork broth.

Nutrition

Serving: 1serving, Calories: 179kcal, Carbohydrates: 18.5g, Protein: 12.2g, Fat: 6.5g, Saturated Fat: 2.4g, Cholesterol: 28mg, Sodium: 757mg, Potassium: 487mg, Fiber: 1.7g, Sugar: 14.5g, Calcium: 18mg, Iron: 1mg

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