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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
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Servings
Calories
210
kcal
Equipment
large pot with lid
knife and cutting board
Wooden spoon
Ingredients
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
Instructions
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.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving:
1
Serving
|
Calories:
210
kcal
|
Carbohydrates:
11
g
|
Protein:
13
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
44
mg
|
Sodium:
749
mg
|
Potassium:
465
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
2675
IU
|
Vitamin C:
44
mg
|
Calcium:
72
mg
|
Iron:
1
mg