This winter melon soup with meatballs is one of our family’s winter staples. My mom likes to make it on the days that she’s run out of made-ahead meat dishes and is short on time. Although this is a clear broth soup that is loaded with vegetables, the meatballs make it truly satisfying and comforting.
Creating the most tender and juicy meatballs
Having cooked all her life, my mom insists that the meatballs in the winter melon soup be fork-tender and juicy to make this dish excellent. Here are a few tricks she taught me: It might sound like a lot of work! But with these extra steps, the meatballs will end up so tender that not only you can cut it with a spoon, but it will also melt into your mouth when you bite into it.
Ingredients
What is winter melon
Winter melon is an essential vegetable for many Chinese families. It can be stored for months and is primarily consumed during wintertime, when there is less variety of fresh veggies available at the market. Winter melon can grow into a very big fruit, like the size of a large pumpkin. At the supermarket, you’re most likely to see winter melons sold by the slice due to their extreme size. It has a mild taste, and has a similar texture to that of a radish when raw. But once cooked, it will turn very tender and absorb the flavor of the broth it’s cooked in.
How to prepare winter melon
When you cook with winter melon, you need to remove the thick rind and the seeds. To do so:
Mise en place
Once you’re done with prep, your table should have: Mixed ground pork, chopped winter melon, chopped cilantro, broth and salt. If you do not like the taste of cilantro, use a few slices of ginger in the broth instead. NOTE: the mixed ground pork is quite runny, and it is supposed to be like this to create very tender meatballs.
How to cook winter melon soup with meatballs
That’s it! NOTE: When cooking winter melon soup, be careful not to overcook the melon, as it will turn very soft quickly. Always check the texture of the melon every 2 to 3 minutes and stop cooking when it starts to turn soft and semi-transparent. It will break apart and become mushy if overcooked.
Afterthought
I love cooking with winter melon because it has a nice tender yet meaty texture once cooked, and it tastes like the broth you cook it in. The winter melon soup recipe here is my family’s favorite way to enjoy winter melon. By adding meatballs, you can easily turn a very light soup dish into a fulfilling one. And you can easily replace the pork broth with chicken broth, or even use water with a bit of chicken bouillon.
Pair winter melon soup with these dishes
3-Ingredient Egg Fried Rice (蛋炒饭)Cashew Chicken (腰果鸡丁)Chinese Mushroom Chicken Stir FryStir-Fried Pea Shoots with Garlic (蒜蓉炒豆苗)One-Pan Chinese Chicken and Rice
