Beefy Frittata Soup
Austrian egg-drop soup reimagined with ground beef and crispy breadcrumb ribbons. Ready in 15 minutes—warm, savory, and deeply satisfying on a cold night.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 6 oz ground beef
- 4 cups beef broth
- 3 whole eggs
- ¼ cup panko breadcrumbs
- 2 tbsp fresh dill (or parsley), chopped
- ¼ cup aged cheddar or gruyère, grated
Instructions
- 1
Heat olive oil in a large pot over medium-high heat. Brown ground beef, breaking it apart with a spoon, until no pink remains, ~5 minutes.
- 2
Pour in beef broth and bring to a gentle boil. Reduce heat to medium and simmer for 3 minutes.
- 3
Whisk eggs in a bowl with salt and pepper. Slowly drizzle into the simmering broth, stirring gently, until wispy strands form, ~2 minutes.
- 4
Toast breadcrumbs in a dry skillet over medium heat until golden and fragrant, about 2 minutes, stirring often.
- 5
Ladle soup into bowls. Top with toasted breadcrumbs, grated cheese, and fresh dill. Serve immediately.
Tools you’ll need
- large pot (4-quart minimum)
- small bowl
- whisk
- wooden spoon
- dry skillet or small pan
- ladle
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