In a large pot, heat a splash of oil over medium heat.

Add the ground beef and cook until browned, breaking it apart with a wooden spoon.

Drain any excess fat if desired.

Toss in the minced garlic, sliced carrots, and chopped cabbage. Sauté until the vegetables begin to soften, around 4–5 minutes.

Add the beef broth and stir well. Bring to a low simmer to meld the flavors.

Carefully drop in the frozen dumplings and gently stir to combine with the broth. Follow the package directions for simmering, usually about 8–10 minutes.

Once the dumplings are cooked through, add the soy sauce, and season with salt and pepper to taste. Stir to incorporate.

Ladle the soup into bowls and garnish with chopped green onions. Serve hot.