Mock Turtle Soup is a delightful comfort food that takes you on a culinary journey back in time, blending nostalgia and flavor in each hearty bowl. This recipe, crafted by Patricia Jannet, brings together the unexpected combination of ground beef and ginger snaps, resulting in a dish that dances between sweet and savory. The unique ingredients create a rich tapestry of flavors, making it perfect for cozy evenings at home or as a make-ahead meal for busy weeknights. The addition of hard-boiled eggs and vibrant lemon slices enhances the soup’s appeal, offering a burst of freshness with every spoonful.
This nourishing Mock Turtle Soup not only satisfies your hunger but also warms your soul with its comforting texture and rich flavors. It’s an ideal dish to serve when hosting friends or family, as it invokes a sense of shared warmth and contentment. The beauty of this recipe lies in its simplicity, with easy-to-follow instructions that can lead you to a bowl of deliciousness in just over an hour. So gather your ingredients, roll up your sleeves, and let’s dive into crafting a timeless classic that will leave everyone asking for seconds!
Why You’ll Love This Mock Turtle Soup
- Hearty and Satisfying: Packed with protein and flavors that stick to your ribs, ensuring everyone leaves the table happy.
- Nostalgic Flavor: The blend of ginger snaps with savory ground beef creates a taste that evokes memories of home-cooked meals.
- Easy to Prepare: With straightforward steps, you can create a magnificent soup without spending all day in the kitchen.
- Versatile Dish: Perfect for a cozy family dinner or as an elegant starter for your next gathering.
- Make-Ahead Friendly: This soup reheats beautifully, making it an excellent choice for meal prep.
Preparation Phase & Tools to Use
Before you embark on your cooking adventure with Mock Turtle Soup, it’s essential to prepare your kitchen. Ensure you have a clean workspace and gather all your ingredients for efficient cooking. A 4-quart soup pot or a Dutch oven will work best for this recipe as you’ll need ample space to cook and simmer the ingredients without overflow.
Chop your onion finely or grate it for a smoother texture in the soup. Doing so will enhance the incorporation of flavors. Some handy tools include a sharp knife for chopping, measuring cups for accuracy, and a heatproof bowl for soaking the ginger snaps. Have a wooden spoon ready for stirring, and make sure to keep some soup ladles nearby for serving. Get your kitchen organized, and you’re on your way to creating a fantastic dish!
Ingredients
- 1½ pounds ground beef (90/10 preferred)
- 3 ounces ginger snaps (about 10–12 cookies)
- ½ medium onion, finely chopped or grated
- 1 cup ketchup
- ¼ cup Worcestershire sauce
- ½ teaspoon ground black pepper
- 5–6 thin lemon slices (seeds removed)
- 3 hard-boiled eggs, finely chopped
- 1 tablespoon sherry wine (optional)
- Kosher salt, to taste
- 4 to 6 cups of water
Instructions
Step 1: Brown the Ground Beef
Begin by heating your 4-quart pot or Dutch oven over medium heat. Once it’s hot, add the ground beef, breaking it into fine crumbles using a wooden spoon. Cook until the meat is nicely browned, which should take about 5-7 minutes. The browning process enhances the flavors, setting a great base for the soup.
Step 2: Soak the Ginger Snaps
While the beef is browning, take the ginger snaps and place them into a heatproof bowl. Pour about 2 cups of hot water over them and allow them to soak. This not only softens the cookies but also allows their distinct flavor to meld beautifully into the soup later on.
Step 3: Add Onions and Combine Ingredients
After the beef is browned, if there’s any excess fat, feel free to drain it off for a healthier meal. Next, add the finely chopped or grated onion to the pot. Stir well to combine, letting the onions cook down slightly for about 3-4 minutes. Now it’s time to incorporate the ketchup, Worcestershire sauce, and black pepper – mix everything thoroughly until well blended.
Step 4: Incorporate the Soaked Ginger Snaps
Once the base is complete, take the soaking ginger snaps and add them along with their soaking liquid to the pot. Ensure to mix thoroughly; the soup will appear quite thick, but this is perfect as we’ll be adjusting the consistency shortly.
Step 5: Adjust the Consistency
Gradually add 4 to 6 cups of water to your mixture, one cup at a time, stirring continuously. This will help to achieve your desired soup-like consistency. Bring the mixture to a gentle boil and then lower the heat to maintain a soft simmer. This slow cooking process allows the flavors to deepen.
Step 6: Let it Simmer
Now, lay the lemon slices on top of your soup, partially cover with a lid, and let it simmer for 1 to 2 hours. Don’t forget to stir it every 20 minutes! As it simmers, the aromas will fill your kitchen, tempting everyone around.
Step 7: Finish with Eggs and Seasoning
Once your soup has simmered and thickened, remove the lemon slices and discard them. Stir in the sherry wine for added depth if you’re using it, followed by the finely chopped hard-boiled eggs. Season the soup with kosher salt to taste and adjust the flavors further with lemon juice or apple cider vinegar as desired. This final addition brightens the entire dish.
Variations
- Protein: Swap ground beef for ground turkey or chicken for a leaner option.
- Vegetables: Add chopped carrots or celery for additional texture and nutrition.
- Spices: Experiment with herbs like thyme or bay leaves for added flavor depth.
Cooking Notes
- Make sure to soak the ginger snaps adequately for best results, allowing the flavors to infuse.
- For a creamier texture, you could blend a portion of the soup before adding the hard-boiled eggs.
Serving Suggestions
- Serve with crusty bread or homemade biscuits to soak up the delicious broth.
- A splash of lemon juice just before serving can brighten the soup’s flavor.
Tips
- Prep your ingredients beforehand to streamline the cooking process.
- Adjust the seasoning gradually, tasting as you go for the best flavor balance.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
Nutritional Information
- Calories: Approximately 480
- Protein: 35g
- Sodium: 850mg
FAQs
Can I prepare Mock Turtle Soup in advance?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to three days, enhancing its flavors as it sits.
Is it necessary to use ginger snaps for this recipe?
While ginger snaps provide a unique flavor, you can substitute with other sweet cookies like gingersnaps or even certain spice cookies.
Can I freeze Mock Turtle Soup?
Yes, you can freeze it in an airtight container. To reheat, simply thaw overnight in the fridge and reheat on the stove.
What else can I add to my soup?
Feel free to experiment with various vegetables or legumes to enhance the nutritional value and texture of the soup.
Conclusion
Mock Turtle Soup is more than just a recipe; it’s an experience filled with warmth, comfort, and wholesome flavors. This dish captures the essence of home cooking, with easy ingredients transforming into a rich and satisfying meal perfect for any occasion. We encourage you to try this delightful soup and share your thoughts in the comments below! What variations did you enjoy, and how did your loved ones react to this classic comfort food? The satisfaction of creating a joyful dish like this is what cooking is all about. So gather your loved ones, serve a bowl of Mock Turtle Soup, and relish the delightful flavors that emerge from your kitchen!
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Delicious Mock Turtle Soup for Cozy Nights
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
Mock Turtle Soup is a delightful comfort food that takes you on a culinary journey back in time, blending nostalgia and flavor in each hearty bowl.
Ingredients
- 1½ pounds ground beef (90/10 preferred)
- 3 ounces ginger snaps (about 10–12 cookies)
- ½ medium onion, finely chopped or grated
- 1 cup ketchup
- ¼ cup Worcestershire sauce
- ½ teaspoon ground black pepper
- 5–6 thin lemon slices (seeds removed)
- 3 hard-boiled eggs, finely chopped
- 1 tablespoon sherry wine (optional)
- Kosher salt, to taste
- 4 to 6 cups of water
Instructions
- Begin by heating your 4-quart pot or Dutch oven over medium heat. Once it’s hot, add the ground beef, breaking it into fine crumbles using a wooden spoon. Cook until the meat is nicely browned, which should take about 5-7 minutes. The browning process enhances the flavors, setting a great base for the soup.
- While the beef is browning, take the ginger snaps and place them into a heatproof bowl. Pour about 2 cups of hot water over them and allow them to soak. This not only softens the cookies but also allows their distinct flavor to meld beautifully into the soup later on.
- After the beef is browned, if there’s any excess fat, feel free to drain it off for a healthier meal. Next, add the finely chopped or grated onion to the pot. Stir well to combine, letting the onions cook down slightly for about 3-4 minutes. Now it’s time to incorporate the ketchup, Worcestershire sauce, and black pepper – mix everything thoroughly until well blended.
- Once the base is complete, take the soaking ginger snaps and add them along with their soaking liquid to the pot. Ensure to mix thoroughly; the soup will appear quite thick, but this is perfect as we’ll be adjusting the consistency shortly.
- Gradually add 4 to 6 cups of water to your mixture, one cup at a time, stirring continuously. This will help to achieve your desired soup-like consistency. Bring the mixture to a gentle boil and then lower the heat to maintain a soft simmer. This slow cooking process allows the flavors to deepen.
- Now, lay the lemon slices on top of your soup, partially cover with a lid, and let it simmer for 1 to 2 hours. Don’t forget to stir it every 20 minutes! As it simmers, the aromas will fill your kitchen, tempting everyone around.
- Once your soup has simmered and thickened, remove the lemon slices and discard them. Stir in the sherry wine for added depth if you’re using it, followed by the finely chopped hard-boiled eggs. Season the soup with kosher salt to taste and adjust the flavors further with lemon juice or apple cider vinegar as desired. This final addition brightens the entire dish.
Notes
Make sure to soak the ginger snaps adequately for best results, allowing the flavors to infuse. For a creamier texture, you could blend a portion of the soup before adding the hard-boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
Nutrition
- Calories: 480 kcal
- Sodium: 850 mg
- Protein: 35 g