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One-Pot Winter Melon Soup Recipe
Winter melon soup is excellent for your health. Not only is it delicious, but it also has cooling properties and is very soothing for the soul. In our rendition of the winter melon soup recipe, we’ve included pork meatballs to make it a more filling and complete meal. Make this for when you’re feeling under the weather or when it’s cold outside.
Meal: Lunch, Dinner
Cuisine: Chinese
Preparation time:
Cooking time:
Total time:
Yield: 4 servings
Ingredients
Meatballs:
- 170g of ground pork
- 1 tbsp of Shaoxing wine
- 2 tsp of light soy sauce
- 1 tsp of ginger, grated
- ¼ tsp of salt
- 1 egg white
- 2 tbsp of water
- 2 tsp of cornstarch
Soup:
- 1l of pork broth
- 900g of winter melon, rind removed and cut into ½-inch pieces
- ¼ tsp of salt
Equipment
- 1 bowl
- 1 pot
Directions
- Combine ground pork, Shaoxing wine, light soy sauce, ginger, salt, egg white, and water in a bowl. Mix until well combined.
- Add cornstarch and mix until the ground pork mixture is pasty and sticky. Set aside to marinate.
- In a pot over medium-high heat, add the pork broth and bring it to a boil.
- Turn the heat down to medium-low.
- Scoop 1 tablespoon of the ground pork mixture, shape it into a ball, and carefully add it into the broth. Repeat.
- After adding in the last meatball, cook for 1 minute. Remove all the meatballs and set them aside.
- Add in the winter melon pieces and bring the broth to a boil.
- Adjust to medium heat and cook the winter melon for 9 minutes or until the edges are semi-transparent.
- Add the meatballs back in and bring the soup back to a boil. Cook for 1 minute.
- Turn off the heat, cover with the lid, and let it sit for 5 minutes.
- Season with salt and serve immediately.
Juicy Meatballs
Follow these pointers in the kitchen for the juiciest meatballs in this winter melon recipe.
- Use ground pork that has a lean-to-fat ratio of 7:3.
- Avoid overcooking the meatballs. Do not leave them in while cooking the winter melon.
- If the meatballs are too dry, add liquid for extra moisture.