Great summer soup. It sounds really weird, but it's so good. DH says absolutely not to leave out the watermelon because it really adds to the flavor of the broth (even though you put it in at the very end) and the broth is really fantastic.

Ingredients

4 serv.

watermelon balls3 cups
or 1 small watermelon
chicken stock↗6 cups
canned bamboo shoot↗1⁄2 cup
2.3 oz
mushrooms↗1 1⁄2 cups
sliced
smoked ham↗2 1⁄2 ounces
diced (1/2 cup)
cooked turkey or cooked chicken↗1 1⁄2 cups
diced
gingerroot3
slices (about the size of a dime)
sugar↗2 teaspoons
salt↗1⁄2 - 1 teaspoon
(optional)
white pepper1⁄8 teaspoon
toasted almond, shredded↗1⁄2 cup

Step-by-step instructions

1
For fancy presentation - remove top of melon.
2
Scoop out melon and seeds, reserving 3 cups melon balls.
3
Scallop edge of melon.
4
In a large pan, heat stock, bamboo, mushrooms, ham, chicken, ginger, sugar, salt, and pepper and bring to a boil.
5
Reduce the heat to low, half cover the pan, and simmer for 15-20 minutes.
6
Just before serving add reserved melon balls and pour soup into the melon shell.
7
Sprinkle with almonds and serve immediately.

Source: food.com

Original recipe ↗

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