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Chinese winter melon soup with meatballs

January 5, 2014

I’ve previously mentioned a winter melon soup made with chicken or pork bones and meat, but this particular soup is made specifically with pork meatballs. Also rounding out the one-dish meal are mung bean noodles, which are clear and thin, absorb flavor quickly, and a great complement to the soup ingredients.

Winter melon soup

I actually bought the pork as a sirloin at Whole Foods and had them grind it into ground pork for me. Nothing like freshly ground meat versus the stuff in plastic wrap that have been sitting in a meat container for days!

1 lb winter melon
3 1/4″ slices ginger
2 cloves garlic
1 stalk green onion
3 sprigs cilantro
1/2 lb ground pork
1 egg
2 Tbsp soy sauce
3 Tbsp tapioca starch
100g dried mung bean noodles
salt, to taste

(1) Soak mung bean noodles in warm water.
(2) Cut winter melon into 2″ cubes. Prepare the broth by adding winter melon and 2 slices ginger to a large pot of water and bring to a boil. Continue to simmer on low heat.
(3) Meanwhile, mince the remaining slice of ginger, the garlic, green onion, and cilantro. Combine these ingredients in a bowl with the pork, egg, soy sauce, and tapioca starch. Add more starch if the mixture is too wet.
(4) Bring the soup back to a boil on high. Form 1.5″ meatballs with two spoons or hands and add to the soup. When all meatballs have been formed, continue to cook the soup on medium heat until the meatballs are done and floating, about 5-8 minutes.
(5) Add mung bean noodles to soup. Add salt as necessary. Garnish soup with additional pieces of green onion.


Dai Dai


From → Recipes

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