Cambodian Winter Melon Soup with Pork Meatballs

Growing up in a Chinese Cambodian family, I was always in the kitchen watching my big sisters cook. One dish that I loved then—and still do today—is Cambodian Winter Melon Soup with Pork Meatballs (Sngao Tralach ​ស្ងោត្រឡាច). It’s the kind of comforting soup that my husband and kids love on those cooler days, with tender pork meatballs and chunks of winter melon simmered in a fragrant broth. The flavors are simple yet balanced, with just the right mix of sweetness from the melon and the depth of Cambodian herbs.

This is a dish that’s been passed down through generations in my family, and now I’m sharing my version with you. Whether you’re familiar with Cambodian food or just looking for something new to try, this Cambodian Meatball Soup recipe is a great way to bring a taste of Cambodia into your home.

Ingredients

To make this delicious Cambodian Meatball Soup, my sisters would have me gather some basic ingredients. Of course, some ground pork for those savory meatballs, and fresh green onions to add flavor. Don’t forget the winter melon—its sweet, subtle taste is essential. You’ll also need fish sauce and soy sauce (fav brands in pictures) for that authentic Asian taste, and a touch of brown sugar (or regular sugar) to balance the flavors. Ground pepper will add a bit of spice, while cilantro is perfect for a fresh, fragrant garnish. Finally, make sure you have a pinch of salt and plenty of water to create the tasty broth.

• 16 oz ground pork
• ½ cup chopped green onions
• 1 medium winter melon, peeled and cubed
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar (or regular sugar)
• 1 tablespoon ground pepper
• Cilantro for garnish
• Pinch of salt, to taste
• 7 cups water

Preparing the Ingredients for Cambodian Winter Melon Soup

Start by mixing the ground pork with fish sauce, soy sauce, and brown sugar in a small bowl. Slice the green onions into ⅛-inch thick rounds and knead them into the seasoned pork mixture. Next, peel the winter melon and cut it into 1 ½-inch lengths, then quarter each piece to prepare it for the soup.

Cooking: Simmering up a Khmer Classic

In a large pot, bring water to a rolling boil. Form the seasoned pork mixture into 1-tablespoon meatballs and gently drop them into the boiling water. Add the cubed winter melon to the pot and let everything simmer for about 25 minutes, or until the meatballs are fully cooked and the melon is tender. Season with a pinch of salt to taste, garnish with fresh cilantro, and serve the Cambodian Winter Melon Soup with Pork Meatballs hot with steamed rice. Enjoy this warm, flavorful dish that brings a touch of Cambodia to your table!

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