Winter Melon and Meatball Soup
Ingredients
- 500g winter melon
- 300g pork mince (front or back leg meat with some fat)
- 4 slices ginger (minced)
- 1 egg
- 1 tbsp light soy sauce
- ½ tbsp oyster sauce
- salt to taste
- chopped scallions for garnish
Instructions
- Mix the pork mince with 4 slices of minced ginger (or ginger water), 1 tbsp light soy sauce, ½ tbsp oyster sauce, a pinch of salt, and 1 egg white. Stir in one direction until the mixture becomes sticky and cohesive.
- Peel and cut the winter melon into chunks. Bring a pot of water to a boil, add the winter melon, and cook over high heat for 10 minutes (adjust time based on melon size — cook until just tender).
- Turn the heat to the lowest setting. Squeeze the meat mixture through your thumb and index finger to form meatballs, dropping them into the pot. Then turn back to high heat and cook for about 5 more minutes (longer for larger meatballs — cook until done).
- Skim off any foam, season with salt to taste, and garnish with chopped scallions. Serve hot.
