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). The 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 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 goo,d 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!
