Name: Egg Roll Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 pound of lean ground beef; 2 tablespoons of olive oil; 1 medium white onion, peeled and diced; 2 medium carrots, peeled and diced; 3 cloves of garlic, minced; 1 small green cabbage, chopped into bite-sized pieces; 6 to 8 cups of chicken or vegetable stock; 2 teaspoons of ground ginger; 1 teaspoon of toasted sesame oil; Optional Toppings: Toasted sesame seeds, thinly sliced green onions, homemade fried egg roll wrappers, or store-bought wonton strips

Ingredients

Scale

1 pound of lean ground beef
2 tablespoons of olive oil
1 medium white onion, peeled and diced
2 medium carrots, peeled and diced
3 cloves of garlic, minced
1 small green cabbage, chopped into bite-sized pieces
6 to 8 cups of chicken or vegetable stock
2 teaspoons of ground ginger
1 teaspoon of toasted sesame oil
Optional Toppings: Toasted sesame seeds, thinly sliced green onions, homemade fried egg roll wrappers, or store-bought wonton strips

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Instructions

Brown the beef
Start by browning your ground beef in a large stockpot over medium heat. Break it up as it cooks and stir occasionally to get even browning. Once done, use a slotted spoon to remove the beef, leaving behind a bit of the fat for flavor. Don’t skip this step—I once tried adding the beef straight to the simmering soup, and it just wasn’t the same.
Sauté the aromatics
Add olive oil to the pot, then toss in the diced onion. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Then, add the carrots and garlic, cooking for another 2 minutes. The smell at this stage? Absolutely divine.
Add the cabbage and stock
Stir in the chopped cabbage, followed by the chicken or vegetable stock. Add your ground ginger and the browned beef back into the pot. Give everything a good stir to combine.
Simmer to perfection
Bring the soup to a gentle simmer, then reduce the heat to medium-low, cover, and let it cook for 15 minutes. This is when the magic happens—the carrots soften, the cabbage becomes tender, and the flavors meld beautifully.
Finish with sesame oil
Stir in a teaspoon of toasted sesame oil right at the end. It’s a small addition but makes a big difference in flavor. Don’t forget to taste and adjust the seasoning with salt and pepper before serving!

Notes

Leftovers? Lucky you! Store the soup in an airtight container in the refrigerator for up to three days. It reheats beautifully on the stovetop or in the microwave—just add a splash of water or stock to loosen it up. For longer storage, freeze the soup for up to three months. Pro tip: freeze in individual portions for easy lunches.

Author: Lily
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner