This silky, light Winter Melon Meatball Soup (Donggua Wanzi Tang) is a classic Chinese home-style comfort dish. The tender pork meatballs are incredibly springy and flavorful, while the winter melon absorbs the savory broth, creating a dish that is both nourishing and delicious. Perfect for a family dinner, especially during the colder months.
Winter melon is known in Chinese cuisine for its cooling properties and ability to absorb flavors, making it the ideal choice for this comforting soup. The key to springy meatballs is adding egg white and mixing in one direction until the mixture becomes sticky.
## Ingredients (Ingredients: 7 items)
– 500g Winter Melon
– 300g Ground Pork (front leg or hind leg, with a little fat for better taste)
– 4 slices Ginger, minced
– 1 Egg (egg white only for the meatballs)
– 1 tbsp Light Soy Sauce
– ½ tbsp Oyster Sauce
– Salt to taste
– 1 stalk Green Onion, chopped (for garnish)
## Instructions
**Step 1: Season the Pork**
In a large bowl, combine ground pork, minced ginger, 1 tbsp light soy sauce, ½ tbsp oyster sauce, a pinch of salt, and egg white. Mix vigorously in one direction until the mixture becomes sticky and well combined. This technique is key to achieving tender, springy meatballs.
**Step 2: Prepare the Winter Melon**
Peel the winter melon and remove the seeds. Cut into bite-sized chunks. Bring a pot of water to a boil, then add the winter melon chunks. Cook on high heat for about 10 minutes until the melon is tender (adjust time based on the size of the chunks).
**Step 3: Form the Meatballs**
Reduce heat to low. Using your hand, squeeze the meat mixture through your thumb and forefinger to form small meatballs. Drop them gently into the simmering soup. Once all meatballs are added, return to high heat and cook for about 5 minutes until the meatballs are fully cooked through (adjust time based on the size of the meatballs).
**Step 4: Season and Finish**
Skim off any foam or impurities that rise to the surface. Add salt to taste. Sprinkle with chopped green onion.
**Step 5: Serve**
Ladle the soup into bowls and serve hot. The meatballs are springy and full of flavor, while the winter melon is silky and absorbs the savory broth perfectly.
## Tips for Success
– Use pork with a bit of fat for more flavorful and tender meatballs
– Add egg white (not the whole egg) for the best springy texture
– Always mix the meat in one direction to develop the glutens
– The soup should be light and refreshing — don’t over-season
– Winter melon is very hydrating and pairs perfectly with the savory pork
