The Scoop
Egg Roll Soup captures the essence of a Chinese appetizer in a warm, savory broth with cabbage and ground meat.
Here's a soup that really gets the winter season on a roll! Egg Roll Soup transforms the classic Chinese appetizer into a warming, nurturing soup ready to melt the frost from your bones! In a classic chicken broth swims the beloved fillings of its namesake, including tender cabbage and savory ground meat, along with fragrant seasonings. A little touch of soy sauce adds the tang of dipping sauce to each sip. Egg Roll Soup will be a favorite when the cold weather rolls around!
Ingredients
- 1 pound ground pork or turkey
- salt, to taste
- pepper, to taste
- 1 large white onion, diced
- 2 cups carrots, thinly sliced
- 3 tablespoons garlic, minced
- 1 teaspoon garlic powder
- 1 1/2 tablespoons fresh ginger, grated
- 1 (3-4-pound) head cabbage, chopped
- 2 tablespoons sesame oil
- 8 cups chicken broth
- 1/4 cup soy sauce
Directions
- In a large pot or a Dutch oven, add the ground pork and season it liberally with the salt and the pepper.
- Add the onion to the ground pork and cook over medium-high heat until the onions are lightly golden and the meat is almost cooked through, about 5 minutes. Crumble the meat as you cook it.
- Add the carrots to the meat mixture and cook until the carrots have softened and the meat is completely cooked through, about 5 minutes.
- Add the garlic, the garlic powder, the ginger, the cabbage, and the sesame oil to the meat mixture and cook for 5 minutes.
- Add the chicken broth and the soy sauce to the meat mixture, then cover the pot and reduce the heat to medium-low.
- Cook until the cabbage is tender, about 30-40 minutes.
- Taste for seasoning.
- Let the soup rest, covered, for 15-30 minutes before serving.
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