Winter Melon Meatball Soup

Detailed Recipe for Chinese Winter Melon Meatball Soup

Ingredients (Serves 4)

• 500g winter melon (peeled, seeded, and cut into 0.5cm-thick slices)
• 300g ground pork (preferably with 30% fat content for juicier meatballs)
• 2 green onions (1 chopped finely for the meatballs, 1 cut into 2cm sections for garnish)
• 1 piece of ginger (about 10g, ½ minced for the meatballs, ½ sliced)
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing rice wine (or cooking wine)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon white pepper powder
• 1 tablespoon cornstarch
• 2 tablespoons water (for the meatball mixture)
• 1.2 liters chicken broth (or water, chicken broth enhances flavor)
• 1 teaspoon sesame oil (optional, for aroma)

Cooking Steps

1. Prepare the meatball mixture: In a large bowl, add the ground pork. Then add the finely chopped green onion, minced ginger, light soy sauce, Shaoxing rice wine, ½ teaspoon salt, white pepper powder, and cornstarch. 
2. Pour in 2 tablespoons of water and mix thoroughly with your hands. After mixing, grab the meat mixture with one hand and squeeze it out from the tiger's mouth, then use a spoon to scoop it into small, round meatballs (each about 2cm in diameter). Place the formed meatballs on a plate and set aside. (Tip: Adding water and mixing in one direction helps the meat absorb moisture, making the meatballs tender.)
3. Prep the winter melon: Peel the winter melon with a vegetable peeler, cut it in half, remove the seeds and soft inner flesh with a spoon, then cut the remaining firm flesh into thin slices. Rinse the slices briefly and drain the water.
4. Boil the broth: Pour the chicken broth (or water) into a large pot. Add the sliced ginger and bring to a boil over high heat. Once boiling, reduce the heat to medium-low to keep the broth at a gentle simmer (avoid vigorous boiling, which will make the meatballs fall apart).
5. Cook the meatballs: Gently drop the prepared meatballs into the simmering broth one by one. Do not stir immediately; let the meatballs cook for 2-3 minutes until they float to the surface (this indicates that the meatballs are partially cooked). Then use a spoon to gently push the meatballs to prevent them from sticking to the bottom of the pot.
6. Add winter melon and simmer: After the meatballs float, add the sliced winter melon to the pot. Stir gently to mix. Bring the broth back to a simmer and cook for 5-7 minutes until the winter melon becomes translucent and soft (you can pierce it with a chopstick easily).
7. Season and garnish: Add the remaining ½ teaspoon salt (adjust according to your taste) and stir well. Turn off the heat. Sprinkle the green onion sections on top. Drizzle with a little sesame oil if desired for a richer aroma.
8. Serve hot: Ladle the soup into bowls and serve immediately while it's warm.

Pro Tips

• Fat content of ground pork: Choosing ground pork with 20-30% fat makes the meatballs more tender and juicy. If you prefer leaner meat, you can use ground chicken or turkey, but add an extra 1 tablespoon of oil to the meat mixture to prevent dryness.
• Meatball shaping: Squeezing the meat through the tiger's mouth helps to compact the meatballs, making them less likely to break during cooking. If you find it difficult, you can wet your hands with a little water to prevent the meat from sticking.
• Winter melon doneness: The winter melon is ready when it turns translucent and soft. Overcooking will make it mushy and affect the texture of the soup.
• Broth alternative: If you don't have chicken broth, you can use water and add a small amount of chicken bouillon or mushroom powder to enhance the flavor.
• Customization: You can add a handful of goji berries or a few slices of carrot to the soup for extra color and nutrition. For a lighter taste, you can replace the ground pork with shrimp meatballs (mince shrimp and follow the same meatball preparation steps).