Boil the Base: Fill a medium-sized saucepan with approximately 4 cups of water (or bone broth). Bring the liquid to a rolling boil over High heat.

Mix the Meatballs: While the water heats, combine the 1/2 lb of ground turkey, 2 of the raw eggs, 3 tablespoons of shredded cheese, and 3 tablespoons of pork rind flour in a medium mixing bowl. Mix by hand or with a spoon until the ingredients are fully incorporated and the mixture holds its shape.

Form and Poach: Using a teaspoon, scoop small portions of the turkey mixture and carefully drop the spoonfuls into the boiling water. The meatballs should be roughly 1 inch in diameter.

Simmer: Reduce the heat to Medium and cook the meatballs for 3 to 5 minutes. They are done when they float to the surface and are opaque throughout.

Prep the Egg Drop: While the meatballs simmer, crack the remaining 2 raw eggs into a small bowl and beat them thoroughly with a fork until no streaks of white remain.

The "Drop": Turn off the heat entirely. While the water is still hot and slightly moving, slowly pour the beaten eggs into the pot in a thin, steady stream. Use a spoon to gently stir the liquid in a circular motion as you pour; this creates the signature long, wispy egg ribbons.

Season and Serve: Add salt and black pepper to taste. Ladle the soup and meatballs into a deep bowl and serve immediately while steaming hot.

Storage: This soup is best enjoyed fresh. However, it can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat—do not let it reach a violent boil, or the egg ribbons may become rubbery.