Ultra-Savory Winter Melon Meatball Soup
巨鲜美的冬瓜丸子汤 · pan chinese cuisine
Adapted from a community recipe on Xiachufang (original author credited in the source record). The author recommends buying fresh pork leg and chopping the filling at home rather than buying pre-ground meat, which may not be fresh and can give an off flavor. The meatballs need a bit of fat — all-lean meat turns out dry and tough. Beaten egg white stiffens the mixture so the meatballs won't fall apart, so no starch is needed (though you can add it if you prefer).
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Combine the ground pork with 4 slices of minced ginger (ginger water works too), 1 spoonful of light soy sauce, 1/2 spoonful of oyster sauce, salt to taste, and 1 egg white. Stir vigorously in one direction until the mixture stiffens and becomes sticky.
✅ Done when: The meat mixture looks cohesive, sticky, and stiffens when stirred in one direction.
Peel the winter melon and cut it into chunks. Bring a pot of plain water to a boil, add the winter melon, and boil over high heat for 10 minutes (adjust the time based on the size of the melon pieces — it just needs to be cooked through).
✅ Done when: The winter melon pieces turn translucent and are just cooked through, about 10 minutes after the water returns to a boil.
Turn the heat to the lowest setting, squeeze meatballs out between your thumb and index finger (using the web between thumb and forefinger), and drop them into the pot. Then turn the heat back to high and simmer for about 5 minutes (larger meatballs need a little longer — just make sure they're cooked through).
✅ Done when: The meatballs are cooked through after about 5 minutes over high heat; larger ones need a bit longer.
- 4
Step 4
Skim off any foam from the surface, season with salt to taste, and sprinkle with chopped scallions to serve.
✅ Done when: The broth surface is clear with no remaining foam, ready to serve.
- 5
Step 5
The meatballs made this way are wonderfully bouncy, and the broth is very savory — it all gets devoured.
✅ Done when: The finished soup has springy meatballs and a clean, savory broth, ready to be enjoyed.