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