Egg roll soup is a filling and delicious take on this Chinese classic appetizer that’s incredibly easy to prepare. This light and brothy soup is packed with cabbage, carrots, and savory ground beef.
Garlic, ginger, soy sauce, and oyster sauce bring a great depth of Chinese flavor. Enjoy this simple and comforting 3-Point soup as a one-pot meal on nights you don’t feel like cooking.
Why should you try Egg Roll Soup?
- It’s easy and convenient: This soup is ready in under an hour and is a filling meal on its own. Make a big batch and enjoy it throughout the week!
- It’s full of nutrients: The veggies and aromatics boost the nutritional value of this low-point Chinese soup.
- It’s versatile: Use this recipe as a guide and swap in any vegetables you have on hand. Bell peppers, zucchini, bok choy, and mushrooms would be yummy.
Ingredients:
- 1 teaspoon oil (5 ml)
- 1 pound lean ground beef (97% lean) (450 g)
- 1 medium onion, diced (about 1 cup or 150 g)
- 3 cloves garlic, minced (about 1 tablespoon or 15 g)
- 1 bunch green onions, chopped (about 1 cup or 100 g)
- 2 large carrots, sliced (about 1 cup or 130 g)
- 1 small head of cabbage, shredded (about 4 cups or 600 g)
- 6 cups beef broth (1.5 liters)
- 1 teaspoon salt (5 g)
- ½ teaspoon black pepper (2 g)
- 1 teaspoon ginger grated (2 g)
- 2 tablespoons soy sauce (30 ml)
- 2 tablespoons oyster sauce (32 g.)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 6 servings
Serving Size: 1 bowl (about 400 ml)
3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Instructions:
- Heat the Oil: In a large pot or Dutch oven, heat 1 teaspoon of oil over medium heat until it shimmers.
- Sauté Onions and Garlic: Add the diced onion to the pot and cook for about 3 minutes until it becomes translucent. Add the minced garlic and cook for another minute, until fragrant.
- Add Carrots: Stir in the sliced carrots and cook for about 5 minutes, until they start to soften.
- Cook the Beef: Push the vegetables to one side of the pot and add the lean ground beef. Cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes.
- Add Cabbage and Seasonings: Stir in the shredded cabbage and cook until it begins to wilt, about 3-4 minutes. Add the grated ginger, soy sauce, and oyster sauce. Stir well to combine.
- Add Broth and Simmer: Pour in the beef broth, add the salt and black pepper, and stir to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes. This allows the flavors to meld together.
- Add Green Onions: Stir in the chopped green onions and let the soup cook for an additional 2-3 minutes.
- Serve: Ladle the hot soup into bowls and serve immediately. Enjoy the comforting, savory flavors of this egg roll-inspired soup.
Variations and Substitutions
- Kale or Broccoli Slaw: I sometimes use kale or a mix of broccoli slaw from Green Giant, which adds a variety of veggies to the pot in just a few minutes. You can add mushrooms or cauliflower to this soup.
- Ground Turkey: Another change I often make is using ground turkey instead of beef to save a few points.
- Asian Sauces and Spice: Adding other Asian sauces or even a touch of spice can give the recipe the variety it needs.
Tips and Tricks for Making Egg Roll Soup
- Pre-Cut Veggies: Use pre-cut veggies like shredded cabbage or carrot sticks to save time on prep.
- Low-Sodium Broth: Opt for a low-sodium broth to control the saltiness of the soup, especially since soy sauce and oyster sauce can be quite salty.
- Cook Meat First: Brown the meat first to develop a deeper flavor, then remove it from the pot before sautéing the veggies. Add the meat back in with the broth.
- Low and slow: Let the soup simmer slowly to allow the flavors to meld together. The longer it simmers, the more flavorful it becomes.
Fresh Herbs: Add fresh cilantro or green onions just before serving.
Egg Roll Soup
A simple yet filling Chinese vegetable and beef soup.
Ingredients
- 1 teaspoon oil, 5 ml
- 1 pound lean ground beef, 97% lean (450 g)
- 1 medium onion, diced (about 1 cup or 150 g)
- 3 cloves garlic, minced (about 1 tablespoon or 15 g)
- 1 bunch green onions, chopped (about 1 cup or 100 g)
- 2 large carrots, sliced (about 1 cup or 130 g)
- 1 small head of cabbage, shredded (about 4 cups or 600 g)
- 6 cups beef broth, 1.5 liters
- 1 teaspoon salt, 5 g
- ½ teaspoon black pepper, 2 g
- 1 teaspoon ginger grated, 2 g
- 2 tablespoons soy sauce, 30 ml
- 2 tablespoons oyster sauce, 32 g.
Instructions
- Heat the Oil: In a large pot or Dutch oven, heat 1 teaspoon of oil over medium heat until it shimmers.
- Sauté Onions and Garlic: Add the diced onion to the pot and cook for about 3 minutes until it becomes translucent. Add the minced garlic and cook for another minute, until fragrant.
- Add Carrots: Stir in the sliced carrots and cook for about 5 minutes, until they start to soften.
- Cook the Beef: Push the vegetables to one side of the pot and add the lean ground beef. Cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes.
- Add Cabbage and Seasonings: Stir in the shredded cabbage and cook until it begins to wilt, about 3-4 minutes. Add the grated ginger, soy sauce, and oyster sauce. Stir well to combine.
- Add Broth and Simmer: Pour in the beef broth, add the salt and black pepper, and stir to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes. This allows the flavors to meld together.
- Add Green Onions: Stir in the chopped green onions and let the soup cook for an additional 2-3 minutes.
- Serve: Ladle the hot soup into bowls and serve immediately. Enjoy the comforting, savory flavors of this egg roll-inspired soup.
Notes
3 WW Points per serving.
Nutrition
Serving: 443gCalories: 83kcalCarbohydrates: 15gProtein: 4.9gFat: 1.1gSaturated Fat: 0.1gSodium: 1305mgPotassium: 420mgFiber: 4.7gSugar: 6.8gCalcium: 78mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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