Carnivore Sausage Soup, affectionately nicknamed “Meat Cereal” by many online communities, is a rich, protein-packed soup that delivers deep savory flavor with stunning simplicity. Made with hearty browned sausage simmered in beef bone broth and finished with silky egg ribbons and melted cheese, this soup is the ultimate comfort food for anyone following a meat-based or keto lifestyle. Its texture is warm, smooth, and deeply satisfying — like a hearty bowl of broth-soaked comfort just for carnivores.
What makes this recipe special is not just its bold flavor but also its versatility. It fits perfectly into carnivore, ketogenic, or high-protein meal plans, yet even people who aren’t strictly meat-only lovers find it deeply comforting and filling. The combination of sausage fat, creamy egg, rich broth, and melted cheese creates a savory, almost chowder-like experience that feels indulgent and wholesome all at once.
Equipment
- Large soup pot
- Wooden spoon or silicone spatula
- Measuring cups
- Whisk
- Ladle
- Soup bowls
Ingredients
- 1 pound ground pork sausage (high quality, no fillers)
- 4 cups beef bone broth
- 2 large eggs
- 2 tablespoons heavy cream
- ½ cup shredded cheese (cheddar or mozzarella)
- Salt and black pepper, to taste
Instructions
- Place a large soup pot over medium heat and add the ground pork sausage.
- Brown the sausage thoroughly, breaking it up with a wooden spoon as it cooks. Allow the edges to get slightly crispy and some of the fat to render into the pot.
- Pour in the beef bone broth and bring the mixture to a gentle simmer.
- In a small bowl, whisk together the eggs and heavy cream until fully combined.
- Slowly drizzle the egg mixture into the simmering broth while stirring continuously. This technique creates delicate, silky egg ribbons throughout the soup.
- Add the shredded cheese and stir gently until it melts completely into the broth, creating a rich, creamy texture.
- Season with salt and black pepper to taste and let the soup simmer for another 3–5 minutes.
- Serve hot in bowls, adding extra cheese on top if desired.
Recipe Info
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 2 servings
- Cuisine: American / Carnivore
- Course: Main Dish / Soup
How to Store
- Allow the soup to cool to room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
- Reheat gently on the stovetop over low heat, stirring to restore texture.
- This soup isn’t recommended for freezing as the eggs and cheese can change texture when thawed.
What Not to Do
- Do not drain the rendered fat — it’s part of the savory base that adds flavor and mouthfeel.
- Avoid adding the egg mixture too quickly or without stirring, or it can clump instead of forming silky ribbons.
- Don’t overcook the soup once the cheese is added; it can cause separation and graininess.
Tips & Variations
- Add Organ Meats: Stir in finely minced liver or heart for extra nutrient density (still carnivore-friendly).
- Cheese Variations: Try Gruyère, Fontina, or Monterey Jack for different creamy textures.
- Dairy-Free Version: Skip heavy cream and cheese; rely on egg ribbons for richness.
- Extra Rich: Add a drizzle of melted tallow or bacon grease right before serving.
- Breakfast Twist: Add a soft-poached or soft-boiled egg on top for extra richness.
Approximate Nutrition (Per Serving Estimate)
(Based on the ingredients and typical macros)
- Calories: ~520 kcal
- Protein: ~35 g
- Fat: ~40 g
- Carbohydrates: ~1–2 g (virtually zero carbs)
- Saturated Fat: ~18 g
- Sodium: ~810 mg (varies by sausage and broth)
Ingredients
Method
- Place a large soup pot over medium heat and add the ground pork sausage.
- Brown the sausage thoroughly, breaking it up with a wooden spoon as it cooks. Allow the edges to get slightly crispy and some of the fat to render into the pot.
- Pour in the beef bone broth and bring the mixture to a gentle simmer.
- In a small bowl, whisk together the eggs and heavy cream until fully combined.
- Slowly drizzle the egg mixture into the simmering broth while stirring continuously. This technique creates delicate, silky egg ribbons throughout the soup.
- Add the shredded cheese and stir gently until it melts completely into the broth, creating a rich, creamy texture.
- Season with salt and black pepper to taste and let the soup simmer for another 3–5 minutes.
- Serve hot in bowls, adding extra cheese on top if desired.
Notes
- Protein: ~35 g
- Fat: ~40 g
- Carbohydrates: ~1–2 g (virtually zero carbs)
- Saturated Fat: ~18 g
- Sodium: ~810 mg (varies by sausage and broth)
Conclusion
Carnivore Sausage Soup is an indulgent bowl of protein-rich comfort that transforms simple meat, broth, eggs, and cheese into something deeply satisfying in just minutes. Whether you’re following a carnivore or ketogenic lifestyle, or simply craving a hearty, warm soup, this dish delivers bold flavor and rich texture with minimal fuss. Its unique composition of meaty broth and silky egg ribbons makes it feel like a meat-forward twist on classic egg drop soup — truly worthy of its viral “Meat Cereal” fame.
FAQs
Can I use a different sausage?
Yes — any high-quality sausage without fillers works (pork, beef, or even spicy varieties).
Is this suitable for keto diets?
Absolutely — it’s high in fat and protein and very low in carbohydrates.
Can I make this dairy-free?
Yes — omit heavy cream and cheese for a strict carnivore or dairy-free version.
Can I bulk this up?
Yes — add leftover roasted meats or extra bone broth for more volume.
What kind of bone broth is best?
Rich, homemade beef bone broth is ideal for maximum flavor and nutrients.
Can I add seasoning beyond salt and pepper?
Yes — but keep it simple so the meat flavor shines; optional paprika or garlic powder works.
