Winter melon soup with meatballs close-up

Winter melon has always been an staple vegetable in my family, especially during the colder months when fresh produce is limited. I grew up watching my mom turn a simple slice of winter melon into a soothing pot of soup, and that memory inspired me to create my own version with juicy pork meatballs. It definitely brings to mind the traditional soups I share in my collection of authentic Chinese soup recipes.

With a quick simmer and key Chinese ingredients like soy sauce, ginger, and Shaoxing wine, I like how the winter melon softens and the pork meatballs absorb all the flavors, making this soup satisfying enough for a full meal on a cold day in New York.

You will love how easy this Chinese winter melon soup is to make by following my step by step directions, from shaping the meatballs to simmering the broth and adding the winter melon. Everything cooks into a warm and fragrant bowl that is perfect for busy days when you want something nourishing. Do not just take my word for it, try it yourself and you will see what I mean.

Winter melon soup with meatballs

Ingredients

For me, the ingredients are the heart of every recipe, and they must be high quality to achieve the authentic Chinese flavor I look for. Below I list all the ingredients I use to make this delicious Winter Melon Soup with pork meatballs.

Winter melon soup ingredients

Winter melon

When I prepare winter melon for this soup, I use a knife to remove the seed part. Then I slice it crosswise to smaller pieces. I place each piece flesh side down and slice off the thick rind by cutting about 1/4 inch (4 mm) deep, since you also want to remove the tough chewy part that’s close to the skin. Then I flip it seed side up and slice the winter melon into large bite size pieces about 1/3″ (1 cm) thick, which simmer perfectly in the broth.

Step-by-step pictures showing how I cut winter melon for making soup

Meatballs ingredients

I get fresh ground pork from my local market and use it as the base, then I season it with Shaoxing wine, light soy sauce, ginger, and a bit of salt. I also add egg white and a little water to keep the mixture soft, and finish with cornstarch so the meatballs stay tender without falling apart in the broth.

Pick your soup base

My mom like to use use homemade pork broth because it creates a warm and savory foundation. Living in the US, I prefer to use boxed chicken broth due to its conveniency. Then I add a few slices of ginger and a pinch of salt. I like adding fresh cilantro for a bright touch at the end, but if you do not enjoy cilantro, a little extra ginger works just as well.

Winter melon and pork meatballs soup

How to make

1. Make the meatballs: I combine all the meatballs ingredients mentioned above (except the cornstarch) in a medium sized bowl, then stir everything with a spatula until it is well mixed. Then, I add the cornstarch and keep mixing until the pork becomes pasty and sticky.

A hand shapes a pork meatball with a spoon and gently drops it into a pot of simmering broth

2. Cook the meatballs: I bring the broth and ginger to a boil, lower the heat, and shape the pork mixture into small balls using a spoon, dropping them into the pot one at a time. After they cook for a minute, I stir the soup gently and lift the meatballs out onto a plate. They should be cooked on the outside and still raw inside.

Cooked pork meatballs are lifted from a pot of simmering broth using a wire skimmer

3. Cook the winter melon: Add the winter melon to the pot, bring the soup to a boil, then lower the heat and cook it for 6 to 8 minutes until it is almost tender and the edges look slightly semi transparent.

Large chunks of winter melon simmer in a pot of clear broth

4. Finish the soup: Add the meatballs back to the pot, bring the soup to a gentle boil, then turn off the heat and let it sit for 5 minutes so the meatballs finish cooking and stay tender. Stir in the salt, taste the broth, and adjust the seasoning as needed.

meatballs and chunks of winter melon simmer in a pot of broth

5. Serve: I add the cilantro right before serving and ladle the hot soup into bowls.

Winter melon and pork meatballs soup with cilantro on top

Tender and juicy meatballs every time

One thing I always keep in mind when making my Winter Melon Soup with Pork Meatballs is my moms tips listed below. She has cooked her whole life and believes the meatballs need to be very flavorful, tender, and juicy for the soup to taste its best.

  • I use ground pork that is not too lean, and I find a lean to fat ratio of 7:3 works best.
  • A generous mix of aromatics helps the meatballs turn wonderfully fragrant.
  • Cook the meatballs just long enough so they do not overcook. My mom removes the meatballs from the pot while the winter melon cooks, then turns off the heat and covers the pot at the end to gently steam the meatballs.
  • I beat plenty of liquid into the ground pork because it keeps the meatballs moist.

Serve and Customize

During the colder months, this winter melon soup is one of the dishes my family asks for the most. I like adding a small side such as my egg fried rice or some stir fried pea shoots to keep the meal authentic and balanced.

I also love serving this soup when friends come over because it is so easy to adjust to their taste. Sometimes I use water with a little chicken bouillon when I want something light, and tamari is great for anyone who needs it gluten free. For a bigger meal, I often serve my cashew chicken with it to give the whole dinner a more takeout style touch while still keeping the flavors comforting.

Frequently asked questions

How do I keep the winter melon from turning too soft?

When I cook winter melon soup, I make sure not to overcook the melon because it can turn very soft in a short time. I check the texture every 2 to 3 minutes and stop cooking when it starts to look soft and slightly semi transparent. If it cooks too long, it breaks apart and becomes mushy, so watching it closely helps keep the texture perfect.

Is it normal for the pork mixture to be runny?

Yes, the mixed ground pork is meant to be quite runny. When I beat in the water, egg white, and seasonings, the mixture loosens up and becomes very soft. This might look unusual, but it is exactly what helps the meatballs turn tender and not dense once they simmer in the broth. By beating the mixture and adding cornstarch, the mixture will hold together when you shape with a spoon. But if your mixture turns out too loose and impossible to shape, slowly add more cornstarch to increase the binding power.

How do I store and reheat the leftovers?

I usually do not have leftovers in my house, but when I do, I store the soup in an airtight container once it has cooled to room temperature. In the fridge, it stays fresh for 3 to 4 days, and I reheat it on the stove. For longer storage, I freeze the soup for up to 3 months, then thaw it in the fridge overnight before warming it up again.

Chinese Cooking Made Easy

Are you new to this website? This free email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you how and why they work. You’ll quickly start to cook better Chinese food in your own kitchen.

Watch video

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}

Chinese Winter Melon Soup with Meatballs (冬瓜丸子汤)

By Maggie Zhu
5 from 19 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Print
Winter season always calls for a soothing and comforting dish like my Chinese winter melon soup with meatballs. I prepare the winter melon from scratch and cook it in a fragrant broth until it is tender, with extra juicy pork meatballs that have a soft and delicate texture. It is one of my favorite simple 30-minute soups to warm up the colder months.

Ingredients 

Meatballs

  • 6 oz ground pork
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons light soy sauce
  • 1 teaspoon grated ginger
  • 1/4 teaspoon salt
  • 1 egg white
  • 2 tablespoons water
  • 2 teaspoons cornstarch

Soup

  • 1 1/2 to 2 lbs winter melon
  • 4 cups chicken stock (or homemade pork stock) (*see footnote)
  • 2 slices ginger (Optional)
  • 1/4 teaspoon salt , or to taste (use 1/2 teaspoon salt if using homemade unsalted broth)
  • 1/3 cup cilantro , chopped (For garnish)

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.

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.
  2. To make the dish gluten-free: Use tamari to replace soy sauce, and use dry sherry instead of Shaoxing wine. 

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

Did you make this recipe?

I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.