Carnivore Egg Drop Soup
Quick and Easy Ground Beef Recipe
I was trying to decide what to have for dinner last night and decided to make this Carnivore egg drop soup. I hadn’t made it for ages and was I kinda craving it…
This dish is carnivore friendly. It’s basically a clear soup or broth with meatballs cooked in (and creating) the broth. Egg is then drizzled into the simmering broth just before serving. The egg cooks in strings, forming something almost like noodles, and creating interesting texture and flavour.
The inspiration for this recipe originated from Bella, The Steak and Butter Gal. I saw a video of her making her version of this ages ago. She spoke about how egg drop soup is a something her Mum makes, and how she’d created her own version, dropping the traditional plants used in her Mum’s version to make it carnivore friendly. Bella’s version was made with just meat, egg, salt and water.
I’ve made Bella’s plain version a couple of times, but then I opted for adding just a few little additions to change up the flavour. Don’t get me wrong though. The plain version of this simple dish is also really good made with just meat, salt, egg, and water!
The great thing is that this dish is really versatile. I’ve used ground beef in the video, but you could just as easily use ground pork, chicken, or lamb. You can also switch up the herbs and spices to change the flavour to suit, or just for a change. An example might be to add onion powder instead of garlic. Or use mixed herbs, rosemary or thyme to flavour beef or lamb, or sage to flavour pork.
You can also add some spring onion or other veg to the broth if that suits your chosen diet, or add herbs such as lemongrass, basil, ginger or garlic to flavour the broth and leave the meatballs plain.
So enough chatting, let’s get to it!
Carnivore Egg Drop Soup
This deliciously simple egg drop soup is carnivore diet friendly and also suitable for those on a keto diet.
Equipment
1 Large pot
1 Whisk
1 Large bowl
1 Pyrex jug
Ingredients
1 kg ground beef
1 liter water
4 eggs
1 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 tsp salt
Instructions
Add the water to a large pot and bring it to the boil
Add salt and spices to the ground meat and combine well
Form the meat into small balls and drop into the boiling water
Cover and cook the meatballs for 20 minutes or until cooked
Whisk the eggs
Drizzle the eggs slowly into the water and meat ball mixture, ensuring that the water is still on a rolling boil so that it cooks and separates the eggs into strings
Serve in bowls and top with sauerkraut (optional)
Need equipment or ingredients?
4 Litre/Quart Pot – https://amzn.to/47mpxJP
Bowls – https://amzn.to/467NCmC
Whisk – https://amzn.to/3u4jQBW
Pyrex jug – https://amzn.to/471dDW2
Salt- https://amzn.to/3SveeL7
Ground ginger – https://amzn.to/3MwhFgO
Garlic powder – https://amzn.to/46ZqGXP
Cayenne – https://amzn.to/3QNjN6q