Winter Melon Soup with Pork

5.0 from 2 votes

Winter melon soup with pork is the kind of quiet dish that shows up on the table without much fuss. The broth stays light, the winter melon turns soft and almost translucent, and the little pork and shrimp meatballs give each spoonful a gentle savory note. It is a simple Cambodian home-style soup that feels both refreshing and comforting, especially when served with warm rice.

The ingredient list is short, and most of the work is hands-off simmering. If you have a pot, a knife, and a few pantry seasonings, you can make this soup on a weeknight. The mild sweetness of the gourd and the clean fish-sauce broth make it a bowl you can eat slowly, without feeling heavy.

What You Need

The recipe uses ground pork and ground shrimp for the meatballs, seasoned with fish sauce, black pepper, and green onion. Winter melon (Benincasa hispida) is a mild, watery gourd that softens nicely in soup and absorbs the savory broth. A final seasoning of fish sauce, sugar, and salt balances the pot, and chopped green onion goes on top at the end.

Equipment

Soup pot: To bring the water to a boil and simmer the meatballs and winter melon until tender.
Chef’s knife: To mince the green onion and cut the winter melon into cubes if it is not already prepped.
Cutting board: To safely chop the green onion and handle the winter melon.
Measuring cups: To measure the water for the broth.
Measuring spoons: To measure the fish sauce, black pepper, sugar, and salt.
Small mixing bowl: To combine the ground pork, ground shrimp, and seasonings before dropping them into the pot.
Spoon: To scoop the meat mixture and drop it into the boiling water.
Ladle: To transfer the finished soup and broth into serving bowls.
Serving bowls: To serve the soup hot, ideally with steamed rice on the side.

How to Make Winter Melon Soup with Pork

Step 1: Mix the meatball ingredients
In a small bowl, combine ½ lb (225 g) ground pork, ½ lb (225 g) ground shrimp, 1 teaspoon fish sauce, ¼ teaspoon black pepper, and the minced green onion. Mix well and set aside. This step seasons the meat before it goes into the water.

Step 2: Bring the water to a boil
Pour 4 cups of water into a soup pot and bring it to a rolling boil over high heat.

Step 3: Drop in the meatballs
Use a spoon to scoop small portions of the pork and shrimp mixture and gently drop them into the boiling water. Continue until all the mixture is in the pot. Cook until the meatballs are tender and no longer pink inside.

Step 4: Add the winter melon
Add the peeled, seeded winter melon cubes (about 900 g) to the pot. Continue cooking until the winter melon is tender and easily pierced with a spoon.

Step 5: Season the broth
Stir in 1 tablespoon fish sauce, 1 tablespoon sugar, and ½ teaspoon salt. Taste the broth and adjust if needed—fish sauce brands vary in saltiness.

Step 6: Finish with green onion
Turn off the heat and scatter the chopped green onion over the top. Ladle the soup into bowls and serve hot.

Cooking Tips

Keep the meatballs small so they cook through at the same time as the winter melon.
Do not overcook the winter melon; it should be soft but still hold its shape.
Taste the broth before serving. If it tastes flat, add a little more fish sauce; if it is too salty, add a splash of water.

How to Serve

Serve this soup hot with steamed jasmine rice on the side. The clean broth and soft vegetables make it a natural partner for rice, and the meatballs add enough substance to turn it into a light main meal. For another light pork soup, you might also like this zucchini soup with grounded pork or this shrimp with yu choy soup. If you enjoy winter melon in soup, try our winter melon gourd and steamed mackerel soup for a different variation.

Recipe Notes

Fish sauce is the main seasoning here, and different brands can be saltier or milder. Add the full amount, taste, and adjust with a little water or extra fish sauce if needed. Ground pork should be cooked to an internal temperature of 160°F (71°C) for food safety.

Final Thoughts

This winter melon soup with pork is a gentle, everyday bowl that lets the ingredients speak for themselves. The gourd stays soft and sweet, the meatballs are savory, and the broth is light enough to drink from the bowl. It is a good recipe to keep in rotation when you want something simple, warm, and nourishing without spending a long time in the kitchen.

Winter Melon Soup with Pork

5.0 from 2 votes

Course: SoupCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

213

Total time

minutes

This home-style Cambodian soup combines ground pork and shrimp meatballs with mild winter melon in a clear, savory broth. Seasoned with fish sauce and finished with green onion, it is a simple, comforting dish to serve with rice.

Ingredients

1/2 lb ( 225 gram) of Grounded pork
1/2 lb (225 gram) of shrimp, shelled, de-veined and grounded
1 teaspoon fish sauce
1/4 teaspoon black pepper
1 stalk green onion, minced
4 cups water
4 cups already peeled, seeded and cut into cubes winter melon , aprox 900 gram
1 tablespoon fish sauce
1 tablespoon sugar
1/2 teaspoon salt
2 stalks green onion, chopped

Directions

In a small bowl, mix grounded pork, grounded shrimp,fish sauce, black pepper and onion together, set a side.
Put water in a soup pot, cook till water bubbling.
Scoops prepared grounded meat with a spoon, drops meat in boiling water, continue till meat gone, cook till meat tender.
Add winter melon, cook till winter melon tender.
Seasoning with fish sauce, sugar and salt.
Top with green onion.