Mock Turtle Soup

Ever wondered what makes a soup legendary? This Mock Turtle Soup isn’t just dinner – it’s a flavor revelation that combines savory ground beef, tangy lemon, and a secret weapon of chopped hard-boiled eggs that transforms an ordinary Tuesday into something special. No actual turtles required!

The magic happens when the molasses meets Worcestershire sauce, creating that deep, complex flavor that makes people ask for your recipe. This isn’t your average beef soup – it’s got that perfect balance of savory and slightly tangy notes that somehow taste nostalgic even if you’ve never had it before. Plus, with both Instant Pot and slow cooker options, you can have this classic comfort food ready whenever hunger strikes.

Ingredients

• 1 pound lean ground beef (93/7 works perfectly without draining)
• 1 cup diced onion
• 1/2 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 3 cups beef broth
• 1 tablespoon molasses
• 1/2 cup ketchup
• 1 1/2 teaspoons Worcestershire sauce
• 3 thin slices of lemon
• 2 hard-boiled eggs, finely chopped

Steps

Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT (usually takes 2-3 minutes), add the ground beef and break it up very finely using a wooden spoon or potato masher. The texture should resemble small crumbles, not large chunks – this is crucial for the authentic texture of Mock Turtle Soup.
2. Add the diced onion and brown the mixture for 5 minutes, stirring occasionally. Look for the onions to become translucent and slightly golden at the edges. If you see more than 1 tablespoon of excess grease, drain it off (though with 93/7 beef, this is rarely necessary).
3. Stir in the ginger, pepper, and salt, mixing thoroughly to ensure even distribution of spices throughout the meat mixture. The spices should be fragrant, about 30 seconds.
4. Pour in the 3 cups of beef broth and immediately scrape the bottom of the pot thoroughly with a wooden spoon. This deglazing step is critical – any stuck bits will trigger the dreaded “BURN” notice on your Instant Pot. Turn off the Instant Pot once deglazed.
5. Add the molasses, ketchup, and Worcestershire sauce, stirring to create a uniform mixture. The liquid should take on a rich, reddish-brown color. Place the lemon slices on top – don’t stir them in, as they’ll infuse better this way.
6. Secure the lid on your Instant Pot, ensuring the valve is set to “sealing” position. Select the SOUP button and set for 10 minutes at high pressure. When the cooking cycle completes, allow for a 5-minute natural pressure release (NPR), then carefully move the valve to “venting” to release remaining pressure.
7. Once the pressure pin drops, remove the lid away from your face (watch for steam). Fish out and discard the lemon slices – they’ve done their job infusing flavor.
8. Gently stir in the finely chopped hard-boiled eggs. The eggs should be visible throughout the soup in small, distinct pieces – this is a signature element of Mock Turtle Soup.
9. Ladle into bowls and serve immediately while hot. The soup should have a silky consistency with fine meat texture and egg pieces distributed throughout.

Slow Cooker Instructions:

1. Heat a large skillet over medium-high heat (approximately 375°F/190°C). Add the ground beef and break it up very finely – a potato masher works perfectly for this. The meat should be in tiny, uniform pieces for authentic texture.
2. Add the diced onion to the skillet and brown together for 5 minutes, stirring occasionally. The onions should become translucent with light golden edges. If needed, drain excess grease (though with lean beef this is often unnecessary).
3. Stir in the ginger, pepper, and salt until evenly distributed and fragrant, about 30 seconds. Transfer the entire mixture to your slow cooker.
4. Add the beef broth, molasses, ketchup, and Worcestershire sauce to the slow cooker, stirring gently to combine. The mixture should have a uniform, reddish-brown appearance. Place the lemon slices on top.
5. Cover and cook on low for 4 hours or on high for 2 hours. The soup is done when the flavors have melded and the broth has a rich, developed taste.
6. Remove and discard the lemon slices – they’ve infused their flavor and served their purpose.
7. Gently stir in the finely chopped hard-boiled eggs just before serving. The eggs should remain visible in the soup as distinct small pieces.
8. Ladle into bowls and serve hot. The texture should be silky with fine meat particles and egg pieces distributed throughout.

Smart Swaps

• Replace ground beef with ground turkey (same amount) for a lighter version with 50% less fat
• Substitute coconut aminos for Worcestershire sauce (use 2 teaspoons instead of 1½) for a gluten-free option
• Use date syrup instead of molasses (1:1 ratio) for a different sweetness profile

Make It Diabetes-Friendly

• Replace ketchup with ¼ cup tomato paste mixed with ¼ cup beef broth and 1 teaspoon apple cider vinegar to reduce sugar by approximately 12g per serving
• Use ½ tablespoon blackstrap molasses instead of regular molasses (contains more minerals and less sugar impact)
• Serve with a side of non-starchy vegetables like roasted broccoli or a leafy green salad to balance blood glucose response
• Portion into 1-cup servings (approximately 15g carbs per serving) rather than larger bowls

Pro Tips

• For the absolute best texture, refrigerate the soup overnight and reheat the next day – the flavors deepen dramatically
• The hard-boiled eggs should be very finely chopped but not mashed – aim for pieces about the size of small peas
• If you prefer a thicker soup, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot soup at the end
• Traditional Mock Turtle Soup often includes a splash of sherry before serving – add 1 tablespoon per bowl for an authentic finish