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Winter Melon Meatball Soup — Donggua Wanzi Tang
Chinese dish ready in 30 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 10m
- Cook
- 20m
- Total
- 30m
- Servings
- 4
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Winter Melon Meatball Soup — Donggua Wanzi Tang
| Ingredient | Amount | Notes |
|---|---|---|
| Winter Melon | 500g | Peeled and seeded |
| Ground Pork | 300g | Front or hind leg, with a little fat |
| Ginger | 4 slices | Minced |
| Egg White | 1 as needed | For springy texture |
| Light Soy Sauce | 1 tbsp | |
| Oyster Sauce | ½ tbsp | |
| Salt | to taste | |
| Green Onion | 1 stalk | Chopped, for garnish |
- Winter Melon500gPeeled and seeded
- Ground Pork300gFront or hind leg, with a little fat
- Ginger4 slicesMinced
- Egg White1 as neededFor springy texture
- Light Soy Sauce1 tbsp
- Oyster Sauce½ tbsp
- Saltto taste
- Green Onion1 stalkChopped, for garnish
Cooking StepsHow to cook Winter Melon Meatball Soup — Donggua Wanzi Tang step by step
-
Step 1In 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.
-
Step 2Peel the winter melon and cut into chunks. Bring a pot of water to a boil, add the winter melon and cook on high heat for about 10 minutes until tender.
-
Step 3Reduce heat to low. Squeeze the meat mixture through your thumb and forefinger to form small meatballs. Drop them gently into the simmering soup. Return to high heat and cook for about 5 minutes until fully cooked.
-
Step 4Skim off any foam from the surface. Add salt to taste. Sprinkle with chopped green onion.
-
Step 5Ladle 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.
Winter Melon Meatball Soup — Donggua Wanzi Tang
Chinese dish ready in 30 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 500g Winter Melon (Peeled and seeded)
- 300g Ground Pork (Front or hind leg, with a little fat)
- 4 slices Ginger (Minced)
- 1 as needed Egg White (For springy texture)
- 1 tbsp Light Soy Sauce
- ½ tbsp Oyster Sauce
- to taste Salt
- 1 stalk Green Onion (Chopped, for garnish)
Instructions
-
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.
-
Peel the winter melon and cut into chunks. Bring a pot of water to a boil, add the winter melon and cook on high heat for about 10 minutes until tender.
-
Reduce heat to low. Squeeze the meat mixture through your thumb and forefinger to form small meatballs. Drop them gently into the simmering soup. Return to high heat and cook for about 5 minutes until fully cooked.
-
Skim off any foam from the surface. Add salt to taste. Sprinkle with chopped green onion.
-
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.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
