Bella’s Egg Drop Meatball Soup
This comforting soup is a carnivore-friendly take on a classic egg drop soup, using seasoned ground beef to provide a rich, savory base. By allowing the whisked eggs to set in the hot broth without stirring, you create beautiful, delicate "egg flowers" that add a light, silky texture to the hearty meat. It is a simple, one-pan meal that is perfect for chilly evenings when you need a nutrient-dense dish that comes together in under half an hour.
Ingredients
- 1 pound ground beef
- 4 to 6 cups bone broth or water
- 4 large eggs scrambled
- Salt and seasonings to taste (optional)
Instructions
- In a deep skillet or medium stockpot over medium-high heat, add the ground beef. If you prefer meatballs, form the beef into small spheres before adding them to the pan; otherwise, sauté the loose ground beef, breaking it up with a wooden spoon.
- Purposefully continue to cook the beef until it is well-browned and slightly overcooked, as this allows the fats to render and the flavors to intensify.
- Pour the bone broth or water into the pan with the cooked meat. Bring the liquid to a gentle boil, then immediately turn off the heat.
- With the heat off and the liquid still hot, gently and slowly pour the scrambled raw eggs into the broth.
- Do not stir or touch the mixture for 1 to 2 minutes. This allows the eggs to cook undisturbed in the residual heat, ensuring the "egg flowers" remain very delicate and hold their shape.
- Season with salt and your choice of spices to taste. Serve warm in deep bowls. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid toughening the delicate egg ribbons.