Opo Squash Meatball Soup Recipe – Asian Special
Opo Squash Meatball Soup is the kind of comfort food that warms you from the inside out. Made with ground pork or chicken meatballs simmered in a light broth alongside sweet opo squash and aromatic garlic and onions, this soup blends simple ingredients for maximum flavor. Perfect for a cozy family meal, it’s easy to prepare yet feels like something special. Whether you’re craving something soothing after a long day or just want a bowl of nourishing goodness, this recipe hits the spot in every way.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
For the Meatballs:
- 1 lb ground pork or chicken
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1/2 teaspoon black pepper
- 1/4 cup breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 1 tablespoon sesame oil
For the Soup:
- 1 medium opo squash (about 1.5 lbs), peeled and sliced into thin rounds
- 6 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Green onions, chopped (optional)
Prepare the Meatballs:
In a large bowl, combine the ground pork or chicken, garlic, onion, soy sauce, fish sauce, black pepper, breadcrumbs, egg, green onions, and sesame oil.
Mix thoroughly until well combined.
Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
Cook the Soup:
Heat the olive oil in a large pot over medium heat.
Add the garlic and onion, and sauté until fragrant and translucent.
Pour in the broth and bring it to a boil.
Gently add the meatballs to the boiling broth.
Reduce the heat to low and let the meatballs cook for about 10 minutes until they are fully cooked and float to the top.
Add the Opo Squash:
Add the sliced opo squash to the pot and simmer for an additional 10-12 minutes until the squash becomes tender.
Taste the broth and adjust the seasoning with salt and pepper as needed.
Serve:
Ladle the soup into bowls.
Garnish with fresh cilantro and green onions if desired.
Serve hot and enjoy with steamed rice or a side of crusty bread.
Recipe Notes :
Meat Choice: Ground pork is traditional here, but ground chicken or turkey work well too if you prefer a lighter flavor.
Substitutions: Can’t find opo squash? Try zucchini or chayote squash instead—they cook similarly and pair beautifully. Fish sauce can be swapped with soy sauce for milder taste, and sesame oil adds depth.
Flavor Variations: For extra aroma, add a dash of ginger or a splash of lime juice. Want more heat? Red pepper flakes or a drizzle of chili oil do the trick.
Storage Advice: Leftovers keep well in the fridge for up to 3 days in an airtight container. Reheat gently on the stove to avoid overcooking the meatballs.
Serving Suggestions: Garnish with fresh cilantro and chopped green onions. Serve with steamed rice or crusty bread for a more filling feast, or enjoy it solo when you’re in the mood for something light.
