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Winter Melon Soup with Pork Balls

Pork balls (before cooked)

Winter Melon Soup with Pork Balls

If you do not have disposable soup poach, use a slotted ladle to remove and discard the ikan bilis after simmering for 15 minutes.


  • 700g piece of winter melon cut to large cubes (buy the disc section for easier cutting)
  • 1.2 litres water
  • 100g ikan bilis (anchovies) 江鱼仔
  • 5 slices of ginger
  • 200g minced pork (or chicken)
  • 1/2 tsp light soy sauce

Marinade ingredients (A)

  • 1/2 tbsp light soy sauce
  • 1/2 tbsp corn starch
  • 1/2 tbsp Shaoxing wine
  • 1/2 tbsp sesame oil
  • dash of white pepper


  1. Marinade the pork with the ingredients in (A). Shape into individual meat ball (each about 1 tbsp size). Set aside.
  2. Trim and discard the skin and inner seeds of winter melon. Cut winter melon flesh to large cubes.
  3. Rinse ikan bilis and place them in disposable soup pouches. Place soup pouches, water, winter melon cubes, and ginger in a soup pot. Bring to a boil and then simmer for about 15 minutes.
  4. Squeeze out the excess broth from the soup pouches and discard. Season with light soy sauce if needed.
  5. When ready to serve, bring stock to a simmer again, then add pork balls, one at a time, making sure they don’t stick to one another. Cook for about 3 minutes.

Noob Cook Tips

  1. Do not simmer the ikan bilis and winter melon cubes for too long as over simmering will result in a bitter broth and mushy melon flesh.
  2. Iikan bilis have varying degree of saltiness. Adjust the seasonings at the end (using light soy sauce or salt) to taste.
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38 comments on “Winter Melon Soup with Pork Balls”

  1. Hello! Can I ask if it’s a must to cook the meatballs directly in the stock in the end? will it be any different to cook the meatballs separately then add them to the stock? have yet to try this recipe out but I was just wondering if directly cooking the raw meatballs in the soup will leave any scum/residue in the stock :-) thanks a lot!

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