Turkey Meatballs and Winter Melon Soup

Like all melons, winter melon has the powerful ability to hydrate and cleanse our bodies. It is eaten as a vegetable in Chinese cuisine and pairs really well with meat because of its delicately milder flavor. It's particularly popular for making soup dishes.

For this dish, the turkey meatballs are cooked directly in the soup. This method allows the meatballs to remain incredibly moist and taste absolutely more tender and juicy than either baking or frying. The winter melon is also able to infuse its mellow aroma to the soup and the meatballs, and at the same time, absorb all the other stronger flavors back in.

In fact, this soup is so flavorful, satisfying, and nourishing that nothing hits the spot quite like it.

4 servings:

Ingredients:

• 3 pounds winter melon, peeled and cut into 1/4 inch x 3 inches x 3 inches slices

     For the meatballs:

• 1.5 pounds ground turkey dark meat
• 1 extra large egg
• about 2 tablespoons Chinese cooking wine
• about 1.5 tablespoons grated ginger
• about 1/4 cup finely chopped scallions
• about 1 tablespoon corn starch 
• about 1 teaspoon of toasted sesame oil
• 1/2 teaspoon turbinado sugar
• 1 1/2 teaspoons kosher sea salt
• 1 teaspoon ground white pepper

     For the soup base:

• 8 cups of low sodium chicken stock
• 2 cups of water
• about 1 tablespoon of Chinese cooking wine
• 1 scallion, white part only, cut into two short pieces
• 2 pieces of 1/4 inch x 2 inches x 2 inches fresh ginger
• 2 teaspoons toasted sesame oil
• 2 teaspoons kosher sea salt, extra if needed
• 2 teaspoons ground white pepper, extra if needed
• 1/4 cup cilantro, chopped

Directions:

1. Pour chicken stock and water into a large pot. Add scallions and ginger. Bring it to a boil. Add Chinese cooking wine and winter melon. Cover and cook the winter melon. When it boils again, remove the winter melon to a big bowl and set aside.
2. Meanwhile, mix all the ingredients for meatballs. Ideally using a pair of chopsticks, keep stirring clockwise only (or counter-clockwise only) until everything is blended well.
3. Hold a clean tablespoon on one hand and a teaspoon on another. Scoop meat in the tablespoon and scoop out into the soup with the help of the teaspoon. Do the same with all the meatballs. Using a wooden spatula to move meatballs around to create more space for each other.
4. When all of the meatballs are in the pot. Cover and bring it to a boil. Add the winter melon back in. Add 2 teaspoons each of salt and pepper. Cover and set heat on medium low for another 5 -7 minutes, or until all the meatballs are cooked. Adjust seasoning to your taste. Add cilantro and drizzle with sesame oil. Serve immediately.