Name: Chinese Winter Melon Soup with Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 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; 2 slices ginger (Optional); 1/4 teaspoon salt (to taste); 1/3 cup cilantro, chopped

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The colder months always call for something warm and inviting, don’t you think? Picture this: a bowl of fragrant broth wafting with ginger and savory pork meatballs, filled with tender, translucent winter melon. The soft texture and subtle sweetness of the melon meld perfectly with the succulent meatballs, creating a cozy hug in every spoonful. It’s almost like the warmth from the soup seeps into your bones, chasing away the winter chill.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chinese Winter Melon Soup with Meatballs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chinese Winter Melon Soup with Meatballs

I remember when my grandmother used to make her version of Chinese winter melon soup with meatballs. The whole house would be filled with aromas that made my mouth water, and I’d find myself lingering in the kitchen, waiting for even just a taste. Now, I’m thrilled to share my simple take on this beloved recipe, perfect for those busy weeknights when you crave comfort but need it fast. Grab your apron and let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes—perfect for a weeknight dinner!
Irresistible Flavor: Umami-packed meatballs and a light broth with a touch of sweetness from the melon.
Eye-Catching Appeal: The vibrant contrast of the winter melon against the broth makes for a stunning presentation.
Flexible Serving: Enjoy it as a nourishing lunch or a heartwarming dinner, no matter the occasion.
Diet-Friendly Options: Easily adaptable for gluten-free and dairy-free diets—comfort food for everyone!

Ingredients You’ll Need

6 oz ground pork: Ground pork offers a juicy quality to meatballs. You can swap it for ground chicken or turkey if you prefer a leaner option.
1 tablespoon Shaoxing wine: This adds depth to the meatballs, but you can use dry sherry as a substitute if needed.
2 teaspoons light soy sauce: Essential for seasoning the meatballs; tamari works as a gluten-free option.
1 teaspoon grated ginger: The zing of fresh ginger elevates the soup. You can also try using garlic for an extra kick.
1/4 teaspoon salt: Season to taste. Use low-sodium options if watching your salt intake.
1 egg white: Helps bind the meatballs together for a tender texture. If you’re vegan, a flaxseed egg could work as a substitute.
2 tablespoons water: Keeps the meatballs moist; add more if necessary during mixing.
2 teaspoons cornstarch: This gives the meatballs a nice bounce. Arrowroot powder makes a great alternative.
1 1/2 to 2 lbs winter melon: This is the star of the dish! If you can’t find it, zucchini or butternut squash can replace it.
4 cups chicken stock: Homemade pork stock intensifies the flavor but store-bought is quick and convenient.
2 slices ginger (Optional): Add them to the broth for an aromatic touch. You can omit if you prefer a milder flavor.
1/4 teaspoon salt (to taste): Adjust based on the taste of your broth; use half this amount if you’re using unsalted stock.
1/3 cup cilantro, chopped: Fresh cilantro adds a pop of flavor that brightens the dish before serving.

How to Make Chinese Winter Melon Soup with Meatballs

Combine Meatball Ingredients: In a medium bowl, mix the ground pork with Shaoxing wine, light soy sauce, grated ginger, salt, egg white, and water. Stir using a spatula until everything is well incorporated. Then, gently fold in the cornstarch until the mixture becomes pasty and sticky. Let it marinate at room temperature while you prepare the soup base.

Prepare the Winter Melon: Chop the winter melon into three to four large pieces, then slice off the tough rind and discard it. Scoop out any soft, spongy inner part, then cut the remaining melon into bite-sized pieces about ½ inch thick. The melon should look shiny and fresh—a good sign it’s ready for your delicious soup!

Boil the Broth: In a medium-sized pot, pour in your chicken stock and toss in the ginger slices if you’re using them. Bring everything to a boil over medium-high heat, inviting that delicious aroma to fill your kitchen. Once boiling, reduce the heat to medium-low to keep it simmering gently.

Shape the Meatballs: Take about a tablespoon of the marinated ground pork mixture, roll it into a ball, and drop it into the simmering broth. Repeat this process, adding one meatball at a time until they’re all in the pot. After adding the last meatball, let them cook for about one minute—they should appear cooked on the outside but remain raw inside for now.

Add the Winter Melon: Next, carefully add the winter melon pieces into the pot and raise the heat back to high, bringing the soup to a boil again. You’ll notice the melon becoming semi-transparent at the edges, which means it’s cooking nicely. Allow it to boil for about 6 to 8 minutes until almost tender.

Finish Cooking: Carefully return the meatballs to the pot, ensuring they’re nestled among the winter melon. Bring the mixture back to a boil and cook for another minute, then turn off the heat. Cover the pot and let the soup rest for 5 minutes. This step allows the residual heat to keep the meatballs tender and juicy; trust me, it’s worth it!

Season and Serve: Once ready, stir in the salt to taste, adjusting based on your broth’s flavor profile. Taste a spoonful to ensure it’s just right. Finally, sprinkle chopped cilantro over the bowl before serving hot. This fresh touch brightens the soup beautifully!

Storing & Reheating

Store any leftovers in an airtight container at room temperature for no more than two hours. For longer storage, keep the soup in the fridge where it will last for up to four days. Alternatively, you can freeze it for up to three months. Just make sure to leave some space in the container for expansion. When you’re ready to enjoy it again, reheat on the stovetop over low heat. Remember, while the flavors will still be delicious, the texture of the winter melon may change after freezing and reheating, but it will still be comforting!

Chef’s Helpful Tips

Watch the Heat: When adding the meatballs to the soup, be careful not to overcrowd the pot, as it may lower the temperature too much.
Marinating Is Key: Letting the meat mixture sit for at least 10 minutes allows the flavors to meld beautifully.
Taste as You Go: Adjust the salt and seasonings as necessary to balance out the flavors, especially if using homemade stock.
Fresh Is Best: Always choose fresh winter melon; avoid any that have soft spots or browning.
Garnishing Tip: If you want an extra pop of color, consider adding thinly sliced green onions or a dash of sesame oil for a nutty finish!

The beauty of Chinese winter melon soup with meatballs lies in its simplicity and warmth. This dish showcases how humble ingredients can create an impactful meal that not only comforts but connects generations. I encourage you to experiment with the flavors and find your unique twist! So, gather around the table, pour yourselves some bowls, and enjoy every sip of this heartwarming soup. It’s one cozy dish that’s sure to warm your heart and soul.

Recipe FAQs

Can I make this soup in advance?

Absolutely! You can prepare the meatballs and winter melon ahead of time. Just store them separately in the fridge. When you’re ready to cook, simply follow the broth steps, adding the marinated meatballs and prepped winter melon at the right time. This makes for a quick meal any night of the week!

What if I can’t find winter melon?

If winter melon isn’t readily available, zucchini or even butternut squash can be great substitutes. They’ll hold up well during cooking and bring their unique textures to the dish.

How can I make this soup spicier?

If you’re looking to spice things up, try adding a few slices of fresh chili or a teaspoon of chili oil to the broth. This will give the soup a lovely kick while complementing the other flavors.

Can I use different proteins for the meatballs?

Certainly! Ground chicken or turkey work well, as do even plant-based options like crumbled tofu or lentils if you’re looking for a vegetarian alternative. Just be mindful of cooking times, as they might vary slightly with different proteins!