Sup Melon Musim Dingin Cina dengan Bakso

Instructions

1. Put all the meatball ingredients into a large bowl, and whip in one direction for at least 10 minutes by hand using a pair of chopsticks. Use a vigorous circular motion, until the ground meat mixture becomes thick and pasty, with a little resistance as you whip. You can also do this using the paddle attachment of your electric mixer on low speed for 6-7 minutes.
2. Now, form the meatballs. Brush both of your palms with oil to prevent sticking, take a large spoonful of the meat mixture, and roll it into a ball using both palms. The meatballs should be the size of a golf ball. Arrange them on a lightly oiled plate with space between them. Refrigerate while you prepare the rest of the soup.
3. Soak the glass noodles in cold water for 15 minutes. Drain and cut the noodles in half lengthwise. Set aside.
4. Trim the winter melon, cutting away the outer ⅛-inch of dark green skin. Rinse and chop into ¼-inch thick chunks.
5. Place a soup pot over medium heat and add 1 tablespoon oil. Cook the white parts of the scallions for about a minute. Then add 4 cups chicken stock, 2 cups water, and the winter melon. Turn up the heat and bring to a boil.
6. When the soup is boiling, carefully lower the meatballs into the soup using a spoon. Add in ½ teaspoon ground white pepper and ½ teaspoon sesame oil. Bring to a boil again. Add the glass noodles, stir, and salt to taste. Boil for another 3-4 minutes, garnish with cilantro and serve!