Italian · Lunch
Bacon and Egg Soup (Keto)
A rustic Italian-inspired soup built on crisped pancetta, garlic, and rich Parmesan-chicken broth finished with beaten eggs folded in stracciatella-style. Cauliflower rice and spinach add keto-friendly substance, while Parmesan lends savoury depth and nutmeg warmth.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
428Calories
35.8gProtein
29gFat
8.2gCarbs
2.5gSugar
2.1gFiber
1651mgSodium
398mgChol
10.3gSat Fat
638mgPotassium
387mgCalcium
2.9mgIron
1.9mcgVitamin B12
9mgVitamin C
low-carb
gluten-free
protein-rich
low-calorie
keto
Instructions
1
Prep
Dice pancetta into small cubes and mince garlic. Grate Parmesan, chop spinach, and beat eggs in a small bowl until smooth.
2
Heat olive oil in a medium saucepan over medium heat, cook pancetta for 4 minutes, stirring occasionally, until fat renders and edges turn crisp.
3
Pour in chicken stock and bring to a gentle simmer over medium-high heat, then stir in cauliflower rice and cook for 5 minutes until softened.
4
Reduce heat to low, drizzle in beaten eggs in a thin stream while stirring constantly with a fork to form ribbons, then stir in spinach, Parmesan, nutmeg, and season with salt and pepper until cheese melts and spinach wilts.
5
Plate
Ladle the soup into a warmed bowl and serve immediately while the egg ribbons are still soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g pancetta
- 4 cloves4 cloves garlic
- 3 cups720ml chicken stock
- 44 large eggs
- 2.2 oz60g Parmesan cheese
- 1 cup120g cauliflower rice
- 2 cup60g baby spinach
- salt, to taste
- black pepper, to taste
- a pinch of nutmeg
