Bottle Gourd Soup with Tender Meatballs
A light, comforting Chinese soup featuring tender meatballs studded with shrimp, floating in a delicate broth with tender bottle gourd chunks. The Sichuan peppercorn water adds subtle numbing warmth that elevates the fresh seafood flavors.
Story
This soothing soup is a staple in many Chinese households, particularly during warmer months when bottle gourd is in season. The key is achieving tender, juicy meatballs by adding the peppercorn water in stages and stirring in one direction.
Ingredients
bottle gourd (hugua), peeled and cut into thick half-moons
1 medium (about 400g)
ground pork
250g
fresh shrimp, peeled and deveined
150g
ginger, finely minced
2 tablespoons
green onions, white and green parts separated
3 stalks
Sichuan peppercorns
1 teaspoon
Shaoxing wine (Chinese cooking wine)
2 tablespoons
sesame oil
1 teaspoon
salt
to taste
chicken powder ormsg
½ teaspoon
cold water
800ml
egg white
1 small (optional, for binding)
Instructions
1
Prepare the aromatics
Slice the green onions, keeping whites separate from greens. Place Sichuan peppercorns in a small bowl and pour 80ml of boiling water over them. Let steep for 10 minutes, then strain out the peppercorns—you want the fragrant water only.
2
Make the shrimp-pork mixture
Pat the shrimp completely dry with paper towels, then roughly chop into smallpea-sized pieces. In a large bowl, combine the ground pork, shrimp pieces, and ginger. Add the strained peppercorn water gradually while stirring in one direction until the mixture becomes slightly tacky and fluid.
3
Season the filling
Add Shaoxing wine, half the sesame oil, and a pinch of salt to the meat mixture. Stir vigorously for 2-3 minutes until the filling develops a smooth, paste-like consistency that holds its shape when scooped.
4
Cook the bottle gourd
Bring the 800ml of water to a gentle boil in a medium pot. Add the bottle gourd chunks and the green onion whites. Simmer for 5-6 minutes until the gourd turns translucent and soft.
5
Form and cook the meatballs
Wet your hands with cold water to prevent sticking. Scoop about a tablespoon of the meat mixture, roll into a smooth ball, and gently drop into the simmering broth. Continue until all filling is used, spacing them out as you add them.
6
Finish the soup
Let the meatballs cook for 4-5 minutes until they float to the surface and are firm to the touch. Skim any foam from the top. Season with salt and chicken powder to taste. Drizzle with remaining sesame oil and garnish with green onion tops. Serve immediately while piping hot.
