Description
Craving a cozy and comforting meal? Try our delicious Egg Roll Soup recipe! Discover a tasty solution for a quick and easy dinner tonight.
Ingredients
Scale
- 1 pound ground beef (or see other alternatives below!)
- 2 tablespoons olive oil
- 1 medium white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 1 small green cabbage, chopped into bite-sized pieces
- 6–8 cups chicken or vegetable stock
- 2 teaspoons ground ginger
- 1 teaspoon toasted sesame oil
- Optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers** (or store-bought wonton strips)
Instructions
- Step 1: Add ground Beef to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the beef is lightly browned. Use a slotted spoon to transfer the beed to a separate plate, and set aside.
- Step 2: Add the olive oil and onion, and stir to combine. Sauté for 5 minutes, stirring occasionally. Add the carrots and garlic, and sauté for 2 more minutes, stirring occasionally. Add the cabbage, stock, ginger, and cooked beef , and stir to combine.
- Step 3: Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the carrots and cabbage are nice and tender. Stir in the sesame oil until combined. Then taste and season the soup with a few generous pinches of salt and black pepper as needed.
- Step 4: Serve warm, garnished with your desired toppings. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg