Italian · Lunch
Bacon and Egg Soup
A rustic Italian stracciatella soup built on light chicken broth enriched with beaten egg and parmesan, finished with crisped pancetta, sautéed onion and garlic, and wilted spinach. Served hot with black pepper and parsley.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
372Calories
23.4gProtein
28.2gFat
9.3gCarbs
1.8gSugar
1gFiber
1447mgSodium
257mgChol
11.2gSat Fat
314mgPotassium
277mgCalcium
2.8mgIron
1.1mcgVitamin B12
4.2mgVitamin C
low-carb
low-calorie
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Dice the pancetta, beat the egg with grated parmesan until smooth, mince the garlic, chop the onion, and roughly chop the spinach.
2
Heat a small saucepan over medium heat with olive oil and cook the diced pancetta for 3-4 minutes, stirring occasionally, until edges turn golden and crisp.
3
Add the chopped onion and minced garlic, cook for 2 minutes until softened, then pour in chicken stock and bring to a gentle simmer.
4
Reduce heat to low and drizzle the egg mixture into simmering stock while stirring constantly, then stir in spinach and cook for 1 minute.
5
Plate
Ladle the soup into a bowl, top with black pepper and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g pancetta
- 3 cups720ml chicken stock
- 22 large eggs
- 1.4 oz40g parmesan
- 11 small onion
- 2 handful60g baby spinach
- 2 tsp2 tsp olive oil
- black pepper, to taste
- pinch of salt
