Categories: Soupy

Ingredients

• 1 1/2 pounds ground beef (I used Turkey 90/10)
• 3 ounces ginger snaps (10-15)
• 1/2 onion , grated
• 1-2 T. Tomato Paste
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon ground black pepper
• 3 hard boiled eggs , grated
• 1 tablespoon sherry wine
• Salt and Pepper to taste
• 4-6 c. Beef Stock ( I used Veggie stock)

Directions

1. Heat a 4 quart soup pot or Dutch oven over medium heat (add a little oil in the pan). Add the beef and brown thoroughly, chopping up the clumps as you go (a potato masher works great for this). The meat should be fine, not clumpy.

2. While the meat browns, place the ginger snaps in a heat-proof bowl and pour 2 cups of very hot stock over them. Set aside to soak.

3. When the meat has cooked, examine the pot and decide if you need to drain the fat. Depending on the cut you use, you might not have to. If there’s a pool of orange fat in the pot, I would skim at least some of it off. It’s up to you, though.

4. Add the onions. If grating, you can grate the onions directly into the pot. Stir to mix with the beef.

5. Pour in the Tomato paste and Worcestershire sauce. Season with the black pepper. Pour in the ginger snaps with their liquids and stir well. The mixture should be thick at this point, and look like sloppy joe sauce.

6. Add Stock, one cup at a time, until the soup has thinned, which will take up to 4 cups of stock. It should not be watery, but also more soup-like than sloppy-joe-like, keeping in mind that some of the liquid will cook off.

7. Bring the soup to a gentle boil, then reduce heat to low-medium to maintain a tame simmer. Give one more stir to let everything settle.

8. Partially cover with a lid, and let simmer for 20 minutes …watch and stir to prevent scorching.

9. Stir in the sherry and hard boiled eggs.

10. Taste, and adjust salt and pepper. If the flavor needs brightening – if it’s too sweet from the ginger snaps – add a teaspoon or two of apple cider vinegar or lemon juice.

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