Chinese Winter Melon Soup with Meatballs
This Winter Melon Soup with Meatballs is a classic Chinese soup recipe. The meatballs and the soup both come together quickly, making this an easy recipe to make in late summer, fall, and early winter.
Servings: 8
Calories: 259kcal
Ingredients
For the meatballs:
- 1 pound ground pork (or dark meat chicken, 450g)
- 2 tablespoons water
- 2 1/2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon sugar
- 1 egg white
- 1 tablespoon ginger (minced)
- 1 scallion (finely chopped)
- 1/4 teaspoon salt
For the rest of the soup:
- 1 package glass noodles (mung bean vermicelli, about 50g)
- 1 pound winter melon (450g)
- 1 tablespoon oil
- 2 scallions (white parts only, chopped; set aside or freeze the greens for a stir-fry!)
- 4 cups chicken stock (or pork/chicken stock; about 1L)
- 2 cups water (475 ml)
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
- salt (to taste)
- large handful of cilantro (chopped)
Instructions
To make the meatballs:
- Put all the meatball ingredients into a large bowl, and whip in one direction for at least 10 minutes by hand using a pair of chopsticks. Use a vigorous circular motion, until the ground meat mixture becomes thick and pasty, with a little resistance as you whip. You can also do this using the paddle attachment of your electric mixer on low speed for 6-7 minutes.
- Now, form the meatballs. Brush both of your palms with oil to prevent sticking, take a large spoonful of the meat mixture, and roll it into a ball using both palms. The meatballs should be the size of a golf ball. Arrange them on a lightly oiled plate with space between them. Refrigerate while you prepare the rest of the soup.
To assemble the soup:
- Soak the glass noodles in cold water for 15 minutes. Drain and cut the noodles in half lengthwise. Set aside.
- Trim the winter melon, cutting away the outer ⅛-inch of dark green skin. Rinse and chop into ¼-inch thick chunks.
- Place a soup pot over medium heat and add 1 tablespoon oil. Cook the white parts of the scallions for about a minute. Then add 4 cups chicken stock, 2 cups water, and the winter melon. Turn up the heat and bring to a boil.
- When the soup is boiling, carefully lower the meatballs into the soup using a spoon. Add in ½ teaspoon ground white pepper and ½ teaspoon sesame oil. Bring to a boil again. Add the glass noodles, stir, and salt to taste. Boil for another 3-4 minutes, garnish with cilantro and serve!
Video
Nutrition
Calories: 259kcal | Carbohydrates: 16g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 612mg | Potassium: 296mg | Fiber: 1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg