Winter Melon Meatball Soup Recipe
- cook TIME 10 mins
- prep TIME 5 mins
- total TIME 15 mins
Ingredients (14)
- 8 oz winter melon peeled, deseeded, and cut into bite-sized chunks
- 6 oz ground pork
- 2 1/2 cups unsalted chicken broth
- 1/2 tbsp cooking wine
- 0.25 oz scallions chopped
- 1/4 tsp salt
- 1/4 tsp sesame oil
- 1/2 tsp reduced-sodium soy sauce
- 1/8 tsp sugar
- 1/4 tsp ground black pepper
- 1 tsp ginger peeled, minced
- 2 tsp shallots finely minced
- 1 tsp canola oil
- 1 tbsp cilantro chopped
INSTRUCTIONS
Marinate the meat: in a bowl, combine 6 oz ground pork, 1/4 tsp salt, 1/2 tsp soy sauce, 1/8 tsp sugar, 1/4 tsp pepper, 1 tsp ginger, 0.25 oz scallions, 2 tsp shallots, 1 tsp canola oil, and 1/2 tbsp cooking wine. Mix well and set aside.
Cook the vegetables: add 2 1/2 cups unsalted chicken broth to a large pot and bring it to a boil. Once boiling, add 8 oz winter melon, reduce the heat to medium, and cook for 5 minutes.
Cook the meat: use a spoon to scoop out meatballs and drop them into the soup (we used the 1-teaspoon measuring spoon.) Cook for another 5 minutes and turn off the heat.
Finishing touches: add 1/4 tsp sesame oil and 1 tbsp cilantro to the soup and stir.
Serve: transfer to a large serving bowl and serve immediately.
If you can't find cooking wine in your local grocery store, white wine is a great alternative.