Chinese Winter Melon Soup with Meatballs
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5.0
99 reviews
Excellent
Chinese Winter Melon Soup with Meatballs
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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.
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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!
Nutrition Information
Show Details
Calories
259kcal
(13%)
Carbohydrates
16g
(5%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
41mg
(14%)
Sodium
612mg
(26%)
Potassium
296mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
112IU
(2%)
Vitamin C
9mg
(10%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 612mg | 26% |
| Potassium | 296mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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