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Winter Melon Soup with Pork Balls
Filed Under: 30-Minute Recipes Chinese Recipes Chinese Soups Cooking During Lockdown Mum's Recipes Pork Recipes Recipes Soups
Winter Melon Soup with Pork Balls Recipe
For meat balls that are tender when cooked, use mince pork with some fats on, follow the marinate ingredients closely and lastly, do not overcook them.
Glass noodles are optional but is an ideal addition for this dish. However, the noodles soak up the soup gradually so add them only when ready to serve.
Ingredients:
Click here for the ingredients photos
- 150g minced pork (or chicken)
- 300g winter melon flesh cubes
- 200 ml tetra-pak chicken broth
- 250 ml water
- 8 slices carrot optional: cut to flower shapes
- 3 slices of ginger
- 1 bundle (50g) glass noodles (tang hoon/冬粉) soaked in water until softened, then drained
- chopped spring onions to garnish
Marinade ingredients (A)
- 1/2 tsp light soy sauce
- 1/2 tsp fish sauce may substitute with same amount of light soy sauce
- 3 dashes white pepper powder
- 1/2 tsp sesame oil
- 1/2 tsp Chinese Shaoxing wine
- 1 tbsp corn starch (flour)
Directions:
- Marinade mince pork with (A) for at least 15 minutes or up to overnight in the fridge. Using 1 tbsp at a time, shape the marinated meat to individual meat balls. Set aside.
- Cook the winter melon. In a soup pot, add winter melon cubes, chicken broth, water, carrot & ginger. When the water comes to a boil, lower the heat to a simmer, cover with lid and cook for 5 minutes, or until the winter melon cubes turn slightly translucent.
- Add the meat balls and cook until no longer red, then cover with lid and simmer for another minute.
- Finish up cooking by adding the glass noodles while the soup is bubbling. Garnish with chopped spring onions and serve immediately.
Cooking Note(s):
- As a short-cut, this recipe uses the tetra-pak type of instant chicken broth as a base which is concentrated and rich in taste. That is why it is needed to thin the soup with water. You can substitute the liquids in this recipe with 550ml homemade broth (such as anchovies or chicken) or other instant soup (such as bouillon cube).
- Click here to learn how to select and cut the winter melon.
- Once the glass noodles are added, the dish should be served immediately because the noodles will soak up & reduce the soup with time. If you are making this dish in advance, add the glass noodles only when you reheating the soup to serve.
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Hello! Can I ask if it’s a must to cook the meatballs directly in the stock in the end? will it be any different to cook the meatballs separately then add them to the stock? have yet to try this recipe out but I was just wondering if directly cooking the raw meatballs in the soup will leave any scum/residue in the stock :-) thanks a lot!
This is for sure a summer favourite! The meatballs look so juicy and tender..a very yummy meal!