Chinese Winter Melon Soup with Meatballs
User Reviews
5
Chinese Winter Melon Soup with Meatballs
Description
This soup centers on carefully prepared meatballs made from ground pork mixed with light soy sauce, Shaoxing wine, sesame oil, white pepper, and fresh ginger and scallions. The mixture is whipped vigorously to achieve a resilient, somewhat sticky texture, ensuring tender, cohesive meatballs. Once formed golf ball-sized, they rest chilled while the soup components are prepared.
Winter melon is peeled and sliced into thin chunks, while mung bean vermicelli (glass noodles) are soaked, drained, and cut to size. The soup pot is heated with cooking oil and chopped scallion whites, then combined with chicken stock, water, white pepper, and sesame oil. Meatballs are gently simmered in the broth alongside winter melon until tender. The softened glass noodles are added near the end with a garnish of chopped cilantro, creating a light soup with clear broth and a balance of savory, mildly sweet, and fresh flavors.
Ingredients
For the meatballs:
- 1 pound ground pork (or dark meat chicken, 450g)
- 2 tablespoons water
- 2 1/2 tablespoons soy sauce light
- 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 neutral cooking oil generic cooking 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)
- cilantro chopped, large handful
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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