Meatball soup with winter melon and crab meat

This meatball soup is a quick boiling soup.

To lower the oiliness of the soup, skip the garlic browning part. Just boil the chicken stock and add the garlic.

The lemongrass adds a nice fragrant and tangy flavor. Use freshly ground pork from the butcher if you can.

You can add a little cornstarch solution at the end before serving if you like a smoother texture

Ingredients
1 pound lean ground pork
1/2 tsp salt
1/2 tsp pepper
1 tsp cornstarch
5 tbsp canola oil
1/4 cup chopped garlic
2.5 quart chicken stock
5 tbsp fish sauce
2 tsp sugar
1 stalk lemongrass
1 pound winter melon
6 crab claws
chopped fresh cilantro for garnish

Directions

1. Cut the winter melon into bite-sized chunks and remove all the seeds
2. Season the ground pork with salt and pepper
3. Add the cornstarch and mix well
4. Pick a tablespoon-ful of ground pork and roll them into balls with the palms of your hand
5. Place the meatballs aside for use later
6. Heat the oil in a deep pot
7. Add the chopped garlic and fry till golden brown on medium heat
8. Add the chicken stock and bring to a boil
9. Reduce heat to a simmer and add the fish sauce, sugar, lemongrass and winter melon
10. Cook until the winter melon turns translucent
11. Add the meatballs and crab claws
12. Simmer for 10-15 minutes until the meat balls float to the surface
13. Remove from heat and serve with chopped cilantro as garnish

Recipe link: Meatball soup with winter melon and crab meat

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