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.