Description
A comforting Chinese winter melon soup with juicy pork meatballs, perfect for cold weather.
Ingredients
Scale
- 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
- 1 1/2 to 2 lbs winter melon
- 4 cups chicken stock (or homemade pork stock)
- 2 slices ginger (Optional)
- 1/4 teaspoon salt (or to taste)
- 1/3 cup cilantro, chopped (For garnish)
Instructions
- 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.
- 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.
- 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
- This soup is best served hot.
- Adjust the salt based on the broth used.
- Garnish with more cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 179
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 6.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 18.5 g
- Fiber: 1 g
- Protein: 12.2 g
- Cholesterol: 50 mg