A Deliciously Tasty Mock Turtle Soup Recipe

This deliciously tasty mock turtle soup recipe has been in existence for some time now but there are some questions about its validity. For starters, some may be wondering whether it is made out of real turtles or not. Is it just a name or is it truly a mock turtle soup recipe? We are more than happy to report that zero turtles will be harmed in order for you to craft this recipe at home.

The soup is quite flavorful, but there are no worries when it comes to the preparation process. This soup can be prepared quickly and easily, without any of the typical difficulties that would usually be associated with “real” turtle soup. This option also allows those who are uncomfortable with the idea of eating turtle meat to partake in the meal, guilt-free.

If you are the type of person who loses their mind at the mere prospect of bumping into a turtle with your car, this is the perfect soup for you. As turtle lovers ourselves, we love the idea of enjoying a turtle-flavored soup without having to deal with any thorny moral questions. While this soup is inspired by soups that are made with real turtles, that is not a concern that is going to arise here.

Let’s Take a Closer Look

Now that we have taken the time to assuage any and all fears and concerns when it comes to this deliciously tasty mock turtle soup recipe, it is time to take a closer look at how this recipe is made. The green sea turtles that once served as the basis for this soup are now endangered, so they could not be used, even if we wanted to. This is an important thing to bear in mind before any readers decide to make bold substitutions.

Those who have come across the older recipes online may have noticed that they have changed a sizable amount during recent years. For starters, the ingredients that were typically used in these instances are no longer in existence. The ginger snap element can be particularly tricky but by taking the time to follow along with the recipe that is being provided, you are able to steer clear of such concerns.

The strangeness of the ingredients in this recipe should not scare anyone, either. By taking the time to layer these textures and flavors properly, you are able to create a soup that functions as far more than just the sum of its parts. There is sweetness, there is saltiness, there is chew and there is bulk. What’s not to love here? Read on to learn more about this recipe and how easy it is to prepare.

Prep + Cook Time

The relatively short prep and cooking times are one of the primary selling points for the mock turtle soup recipe. It will only take 10 minutes of prep time once you are ready to get started and as soon as you are set to cook, you’ll have to set aside an hour and 15 minutes. In just under an hour and a half, you will be dining on delicious mock turtle soup.


  • Ground beef (1 1/2 pounds, 90/10 is the best choice in my experience)
  • Ginger snaps (3 ounces)
  • Onion (1/2 , finely chopped or grated)
  • Ketchup (1 cup)
  • Worcestershire sauce (1/4 cup)
  • Ground black pepper (1/2 teaspoon)
  • Lemon (Discard the seeds, cut 5 or 6 thin slices)
  • Hard-boiled eggs (3, finely chopped or grated)
  • Sherry wine (1 tablespoon)
  • Kosher salt

Cooking Instructions


This is when your quart soup pot or Dutch oven is used. Heat it up, using the medium setting. Make sure that it is dry and that there is not any oil in the pan when you are getting started. Add your beef and make sure to brown it thoroughly. You’ll want to make sure that you are chopping up the clumps during this part of the process. A potato masher is a great tool to have at your disposal for this step. The meat should not be clumpy for any reason. Make sure that it is fine.


While the meat is browning, take your ginger snaps and put them in a bowl that is heat-proof. Pour 2 very hot cups of water over the ginger snaps. Set the bowl aside to soak.


Once the meat has cooked, take a closer look at the pot and decide if the fat has to be drained. The cut of meat being used here matters as well. Is there a pool of orange fat being left behind? If so, it is in your best interests to skim some off.


Now, it is time for the onions to be added. If you are grating them, they can be added directly to the pot during this step of the process. Stir up the onions, making sure to mix them with the beef.


The ketchup and Worcestershire sauce are now poured into the soup before it is seasoned with your black pepper. The ginger snaps and their liquids must be poured in and stirred very well. The resulting mixture should be very thick by this stage of the process. In fact, it should resemble sloppy Joe sauce.


Add one cup of water at a time, giving the soup a chance to thin. 4 to 6 cups of water will be required. The resulting soup should not be watery, but the consistency should be closer to a soup than a sloppy Joe. Some of the liquid is going to cook off, so bear that in mind.


The soup is now brought to a gentle boil, then the heat is reduced to low-medium. This maintains a tamer simmer. Give the soup one more stir to ensure that everything settles.


The lemon slices are laid on top of the soup.


Partially cover the soup with a lid. Let it simmer for an hour or two. To keep it from being scorched, stir every 20 minutes.


Remove the lemon slices from the soup and discard them before proceeding.


Stir the sherry in and add the hard-boiled eggs as well.


Salt and pepper is added. Make the necessary adjustments and season the soup to your personal taste. Some may decide that they need to brighten the flavor a bit. If the soup is too sweet because of the ginger snaps, grab some lemon juice or apple cider vinegar. A teaspoon or two should be able to do the trick.

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