Eggroll Soup

This Eggroll Soup is loaded with vegetables, protein-packed, and flavorful seasonings, this soup is not only delicious but also healthy.

Course Soup

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 210kcal

1 pound ground pork
2 tablespoons olive oil
1 medium white onion peeled and chopped
2 medium carrots peeled and diced
1 small green cabbage chopped into bite-sized pieces
3 cloves garlic peeled and minced
6-8 cups chicken broth or stock
1 teaspoon ground ginger
Salt and pepper
1 teaspoon toasted sesame oil
Toppings: wonton strips or fried egg roll wrappers diced green onions, sesame seeds

Heat a large pot over medium heat. Crumble in the ground pork and cook until lightly browned. Transfer the pork to a plate and set aside.
In the large pot, heat the oil oil over medium heat, then add the onions and carrots and cook just until they begin to soften, about 3-4 minutes.
Add the cabbage and garlic and cook the whole mixture for 2-3 minutes.
Pour the cooked pork back into the pot and add the chicken broth and ginger. Stir well and bring to a simmer over medium heat.
Cover the pot and reduce the heat to low. Simmer the soup until the vegetables are tender, about 15 minutes.
Add salt and pepper to taste, plus the toasted sesame oil. Serve with the toppings of your choice.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.