Recipe by mal
"This soup is very warming. I love to make this during the winter months when it's chilly outside."
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cilantro leaves, finely chopped
minced fresh ginger
Chinese winter melon (dong gua), cut into 1 inch cubes
I enjoyed this winter soup but the second time I made some adjustments: Used 1 egg as found the meatballs didn't stick together well. I also added chopped water chestnuts to the meatball mixture as I enjoy a little crunch. Used half the amount of salt as I found it too salty the first time or you can add more water. I also added dried chinese mushrooms soaked in water, drained & sliced.
only good if you like ginger...we ended up not finishing it because the ginger was overwhelming
My first attempt at cooking with bitter melon! The soup is very good - I used lean ground pork and only 1 egg in the meatballs, and followed the suggestions of others and added sliced rehydrated dried Chinese mushrooms, tofu and dried shrimp in during the initial phase of cooking, and then cracked in a salted duck egg (chopped the yolk up first, as it was hard) after I added the meatballs. Just before serving, I stirred in 3 sliced green onions. Everyone thought it was delicious, though I agree with a previous reviewer that it might be a tad too salty. Next time, I will try adding chopped water chestnuts to the meatball mixture to add crunch. I found that the meatballs themselves were very very soft and somewhat hard to form - any suggestions on how to make firmer meatballs?
I've been trying to find a winter melon soup recipe like mom makes and this one is very good. Thanks for sharing! The broth is missing some complexity of flavour however, and I'm not sure what it is. Perhaps next time I will try adding some dried mini shrimp and crack a salted duck egg into the broth. Since I like "stuff" in my soup, I also added some cubed medium-firm tofu during the last couple minutes of cooking. This was a very healthy meal. Thanks again!
I was a little surprised when I came home with my winter melon from the Asian market. I opened it up in the morning, expecting a melon, but instead got this. So thinking of what I would do with this, I went on this website and found this website. i had all of the ingredients and it was very simple to make. I was still afraid about how this would come out because of the cucumber smell and taste of the squash. But I love this! It is absolutely delicious. I recommend it to everyone, even if you don't like cucumber because it ends up tasting like potatoes and broth with meatballs. I will probably make this again with my other half of my melon.
Thanks for bringing back memories of my parents cooking this when I was growing up! I used Chinese turnip instead of winter melon (couldn't find any at the store this week). I halved the meatball ingredients to 5 servings, keeping the soup base at 10 servings. I also threw several sprigs of cilantro into the soup base toward the end. Very flavorful and delicious!
I didnt like the sweetness and i used only 1/2 the sugar called for in the meatballs. I will make it again but i think i will omit the sugar all together and use only egg whites in the meatballs.
I am from Japan and we have different ways of cooking Winter Melons. However, being in the US, I decided to try this Chinese version.
I changed the recipe slightly by substituting the cilantro with minced green onion, omitted sugar from both the meat balls and the soup, and omitted garlic from meat balls. I also added Chinese soup bouillon (do not use American soup stock because they use different spices) and sake in the soup to add more taste, added sliced fresh Shiitake and frozen taro potatoes (satoimo in Japanese) in the soup. The result was delicious. My son who does not usually like vegetables (if Winter Melon is considered a vegetable) ate two servings.
I boiled the cut Winter Melon and the frozen taro potatoes for 10 - 15 minutes and drained the water before putting them in the soup stock because I like softer melon and potatoes. I will definitely make this soup again.
* Percent Daily Values are based on a 2,000 calorie diet.
Winter Melon Meatball Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 98
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