Winter Melon Soup With Meatballs Recipe

I absolutely love this winter melon soup recipe because it’s like a warm hug in a bowl, packed with comforting flavors that remind me of cozy family gatherings. Plus, it’s super easy to make and has that perfect blend of savory and fresh ingredients that makes my taste buds dance with joy!

Meatball and Winter Melon Soup is a delicious, hearty, and nourishing dish for the cold months. I love using the medium-sized winter melon for this simple soup.

Not only is it rich in vitamins and minerals, but it’s also super low in calories. The savory meatballs made from ground pork, soy sauce, and sesame oil truly steal the scene in this dish.

Yet the real star of the show is the chicken broth that infuses every ingredient with flavor, warmth, and comfort. Topped with a sprinkle of green onions that add a punch of freshness, this soup is sure to satisfy.

Ingredients

Winter melon: low in calories, high in vitamins B2 and C, adds a hint of sweetness.

Pork/Chicken, Ground: Rich in protein, it serves up an umami-laden punch as well as a robust texture.

Ginger: Helps with digestion, provides a warming and aromatic flavor.

Garlic: Boosts the immune system; offers depth to the soup.

Sesame oil—nutty, aromatic, and balanced—almost has the same flavor as a nutty, toasty oil.

Yet it is healthy.

There are two types of sesame oil: light and dark.

Light sesame oil is made from toasted sesame seeds; it has a much stronger flavor, so you would use it sparingly, and it’s best added at the end of the cooking process.

Forms rich, flavorful base, hydrating and nourishing: chicken or vegetable broth.

Green onions deliver a fresh, mild onion flavor and are loaded with antioxidants.

Ingredient Quantities

• 1 medium-sized winter melon (about 2 pounds), peeled and cut into large cubes
• 8 cups chicken or vegetable broth
• 1 pound ground pork or chicken
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon ground white pepper
• 2 green onions, chopped (green parts only)
• 1-inch piece of ginger, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons cilantro, chopped (optional)

Instructions

1. In a large mixing bowl, combine the ground pork or chicken with soy sauce, cornstarch, sesame oil, half of the chopped green onions, and white pepper. Thoroughly mix and mingle until everything is well incorporated.

2. Using moist hands, shape the meat mixture into small spheres, roughly 1 inch in diameter, and set them on a plate or tray.

3. In a large pot, bring the broth—either chicken or vegetable—to a boil over medium-high heat.

4. Add the minced garlic and ginger slices to the bubbling broth, and let them steep in the broth for about 5 minutes, allowing their flavors to meld into the soup.

5. Carefully add the meatballs to the broth, taking extra care not to crowd the pot. Let them simmer in the broth for around 5-7 minutes and watch to see if they start to rise in the liquid, which is a good sign that they’re completely done.

6. Add the cubed winter melon to the pot with care, and stir gently.

7. Lower the temperature to medium and keep simmering for roughly 15-20 minutes, or until the winter melon is clear and tender.

8. Sample the soup and flavor it with salt, adjusting it to your liking.

9. When all the components are finished cooking, take the pot off the heat and mix in the last of the green onions, chopped, and stir well to combine.

10. Spoon the soup into bowls, top with chopped cilantro if you like, and serve hot. Savor every slurp!

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Mixing spoon or spatula
4. Large pot
5. Knife
6. Cutting board
7. Plate or tray
8. Ladle
9. Soup bowls

FAQ

• Q: Can I use a different type of meat for the meatballs?Yes, you can use ground turkey or beef in place of the ground pork or chicken if you prefer.
• Q: Is it necessary to peel the winter melon?Q: Is the skin of the winter melon edible?

  A: No, the skin of the winter melon is tough and not edible. It should be peeled before cooking.

• Q: Can I prepare the meatballs in advance?A: Without a doubt, it is possible to combine and form the meatballs a day ahead of schedule. You can keep them in the cold storage of your refrigerator until you are all set to prepare the soup.
• Q: How can I adjust the flavor if the soup is too salty?A: If the soup is too salty, add more broth or water to dilute the flavor.
• Q: Is there a way to make this soup vegetarian?A: Yes, use vegetable broth and replace the meatballs with tofu or a plant-based meat alternative of your choice.
• Q: How long does this soup need to simmer?A: After adding the meatballs to the soup, let it simmer for about 20-25 minutes, or until the meatballs are cooked through and the winter melon is tender.

  B: Once the meatballs have been added to the soup, allow it to simmer for approximately 20-25 minutes, or until the meatballs are thoroughly cooked and the winter melon is tender.

• Q: Can I freeze leftovers?Yes, the soup can be frozen, but to retain the best flavor and texture, you should eat it within 2 months.

Substitutions and Variations

You can switch out the ground pork or chicken for ground beef or turkey if you want a different flavor profile.
If you need a gluten-free option, use tamari or coconut aminos in place of soy sauce.
Arrowroot powder or potato starch can take the place of cornstarch as a thickening agent.
You can substitute olive oil or peanut oil in place of sesame oil. You will not have a different taste, but you will have a different oil.
Black pepper can be used for ground white pepper; however, it will impart a somewhat different level of pungency.

Pro Tips

1. Pre-chill the Meat Mixture Before forming the meatballs, refrigerate the meat mixture for about 30 minutes. This makes it firmer and easier to shape into even balls.

2. Add Flavors Early To deepen the soup’s flavor, you can lightly sauté the garlic and ginger in a bit of oil directly in the pot before adding the broth. This releases their aromatic oils and intensifies the taste.

3. For a Clear Broth After shaping the meatballs, gently poach them in a separate pot of simmering water until they float, then transfer them to the main broth. This helps keep the broth clear and free of excess fat and residue.

4. Winter Melon Cooking Trick Cut the winter melon uniformly to allow even cooking. Slightly larger pieces add texture, while smaller cuts will break down more and thicken the soup.

5. Herb Infusion Finish Add a splash of rice wine or a few sprigs of fresh herbs, like lemongrass, in the last few minutes of simmering for an additional layer of aromatic complexity. Remove them before serving for a subtle hint of flavor.