Zucchini Soup with Grounded Pork

Q: u003cstrongu003eQ: Can I make this zucchini soup ahead of time?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Yes, you can. This soup keeps well for a day or two in the refrigerator. The flavor actually becomes a little deeper after resting. Just reheat gently and avoid boiling so the zucchini stays soft, not mushy.

Q: u003cstrongu003eQ: Do I have to peel the zucchini?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e No, peeling is optional. I usually peel it because that’s how my family prefers the texture in clear soup. If you like a little more color and firmness, you can leave the skin on.

Q: u003cstrongu003eQ: Why are my pork meatballs tough?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e This usually happens if the pork is overmixed or squeezed too tightly. Mix just until combined and shape the meatballs gently with relaxed hands.

Q: u003cstrongu003eQ: Can I use other meat besides pork?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Yes. Grounded turkey works well and tastes light. Grounded fish is also common in Khmer cooking and gives the soup a very soft, delicate feel.

Q: u003cstrongu003eQ: Is this soup good for children or elderly family members?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Yes, very much. The flavors are mild, the texture is soft, and it’s easy to digest. It’s a soup I often make when someone at home is tired or not feeling well.

Q: u003cstrongu003eQ: Can I add more vegetables?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e You can. Soft vegetables like mushrooms or winter melon work well. Just avoid strong-flavored vegetables that might overpower the gentle broth.

3.7 from 3 votes

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There are days when I don’t want anything fried, oily, or heavy. I don’t want loud flavors. I just want a calm pot of soup on the stove, something that smells clean and familiar, something I can eat slowly with warm rice. This Zucchini Soup with grounded pork is one of those dishes I return to again and again.

In Khmer homes, soup is never rushed. Even the simplest Cambodian clear soup carries care. This zucchini soup is light, but it’s not empty. The broth is soft and gently seasoned. The pork meatballs are tender. The zucchini turns almost silky once it cooks, soaking up the flavor of the soup.

This is the kind of food I grew up eating on ordinary days. Not for special occasions. Just everyday life. And sometimes, those are the recipes that matter the most.

Why This Soup Feels So Comforting

What I love about this soup is how easy it feels, both to cook and to eat. There’s no complicated preparation. You don’t need special skills. If you can mix pork with your hands and boil water, you can make this soup.

The taste is very balanced. Zucchini is naturally mild and slightly sweet. Pork gives the broth a soft richness without making it heavy. When everything comes together, the soup feels clean, warm, and soothing.

This is also a soup that works well in hot weather. Cambodian clear soup recipes are often light for a reason. They refresh you instead of weighing you down, especially when served with rice.

Memories From My Family Kitchen

When I was younger, my mother made this soup often. She didn’t follow a recipe. She just knew. I remember watching her shape the pork meatballs, not caring if they were perfect. Some were round, some weren’t. That never mattered.

The sound of boiling water and the smell of zucchini cooking always made the house feel calm. She would taste the broth quietly, adjust the seasoning, and nod to herself. Then she’d sprinkle cilantro on top and call us to eat.

Now, when I cook this Khmer zucchini soup, I feel those same moments again. The kitchen gets quiet. The soup simmers gently. It reminds me that food doesn’t need to impress anyone. It just needs to take care of the people eating it.

Ingredients You Can Easily Find

This soup uses ingredients that are simple and easy to find in most markets. Zucchini is common and affordable. Grounded pork is easy to work with and cooks quickly.

The seasonings are basic pantry items in many Cambodian homes. Fish sauce adds depth, sugar balances the taste, and black pepper gives gentle warmth. Green onion and cilantro bring freshness at the end.

Because the ingredient list is short, each ingredient really matters. There’s nothing extra here, and nothing feels out of place.

Ingredients List

1/2 lb (225 grams) grounded pork
1/2 tablespoon fish sauce
1/2 tablespoon sugar
1/4 teaspoon black pepper
2 stalks green onion, minced
4 cups water
2 medium zucchini (about 1 ½ lbs / 675 grams), peeled and sliced
1/4 teaspoon salt
A handful of chopped cilantro

Why Each Ingredient Matters

Grounded pork – Makes soft meatballs that add protein and gentle richness
Fish sauce – Gives the soup depth and savory flavor
Sugar – Balances the salt and highlights the zucchini’s sweetness
Black pepper – Adds warmth without overpowering the broth
Green onion – Blends into the meatballs and adds light aroma
Zucchini – The heart of the soup, soft and soothing
Salt – Adjusts the final taste of the broth
Cilantro – Adds freshness and brightness at the end

Simple Kitchen Tools You’ll Need

Soup pot – To boil the water and cook the soup evenly
Mixing bowl – For seasoning and shaping the pork meatballs
Knife and cutting board – For slicing zucchini and chopping herbs
Ladle or spoon – For stirring and serving

How This Soup Comes Together

This is a very gentle soup. There’s no frying, no rushing. You start by seasoning the pork and shaping it into small meatballs. Keep them loose so they stay tender.

The broth starts as plain water. As the meatballs cook, they release flavor into it. When the zucchini goes in, it softens quickly and blends with the broth.

The final seasoning is light. You want to taste the zucchini and pork, not just salt. When the cilantro goes on top, the soup smells fresh and inviting.

Step-by-Step Directions

In a bowl, mix grounded pork with fish sauce, sugar, black pepper, and minced green onion
Gently shape the mixture into small meatballs and set aside
Bring water to a boil in a soup pot
Carefully drop the meatballs into the boiling water
Cook until the meatballs float and are fully cooked
Add sliced zucchini to the pot
Season with salt and adjust with fish sauce or sugar if needed
Cook until the zucchini is soft and tender
Turn off the heat and sprinkle chopped cilantro on top
Serve hot

Tips for a Better-Tasting Soup

Don’t overmix the pork or the meatballs will be tough
Slice zucchini evenly so it cooks at the same speed
Taste the broth gently and adjust little by little
Serve the soup hot for the best flavor

Simple Variations You Can Try

Use grounded turkey for a lighter pork meatball soup
Substitute grounded fish for a softer, traditional feel
Add mushrooms for extra texture
Drop in a slice of ginger for warmth

How I Like to Serve It

With steamed jasmine rice
Alongside a simple vegetable dish
As a light dinner on a quiet evening

Storing and Reheating Leftovers

Store in an airtight container in the refrigerator
Eat within 2 days for best taste
Reheat gently without boiling

A Few Final Words From My Kitchen

This Cambodian clear soup may look simple, but it carries a lot of care. It’s the kind of food that listens instead of shouting. The kind you make when you want something gentle, warm, and familiar

I hope this easy home soup recipe finds a place in your kitchen the way it has in mine. Cook it slowly, taste it softly, and enjoy it with people you care about.

If you enjoy gentle soups like this, you might also like Winter Melon Soup with Pork with Pumpkin and Pork Meat Balls Soup on this blog. Both are recipes I return to often. For learning more, I recommend reading Cooking Techniques.

Thank you for being here with me today.

Frequently Asked Questions (FAQs)

Q: Can I make this zucchini soup ahead of time?

A: Yes, you can. This soup keeps well for a day or two in the refrigerator. The flavor actually becomes a little deeper after resting. Just reheat gently and avoid boiling so the zucchini stays soft, not mushy.

Q: Do I have to peel the zucchini?

A: No, peeling is optional. I usually peel it because that’s how my family prefers the texture in clear soup. If you like a little more color and firmness, you can leave the skin on.

Q: Why are my pork meatballs tough?

A: This usually happens if the pork is overmixed or squeezed too tightly. Mix just until combined and shape the meatballs gently with relaxed hands.

Q: Can I use other meat besides pork?

A: Yes. Grounded turkey works well and tastes light. Grounded fish is also common in Khmer cooking and gives the soup a very soft, delicate feel.

Q: Is this soup good for children or elderly family members?

A: Yes, very much. The flavors are mild, the texture is soft, and it’s easy to digest. It’s a soup I often make when someone at home is tired or not feeling well.

Q: Can I add more vegetables?

A: You can. Soft vegetables like mushrooms or winter melon work well. Just avoid strong-flavored vegetables that might overpower the gentle broth.