Italian · Lunch
Bacon and Egg Soup (Low-Calorie)
A brothy Italian soup built on crisped pancetta, garlicky chicken stock, and silky whisked egg ribbons finished with parmesan and parsley, echoing stracciatella. Lower in calories than the classic version through less fat, less cheese, and a smaller cured-pork portion while keeping the same savory, egg-drop identity.
$3
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
277Calories
18.1gProtein
21.4gFat
3.2gCarbs
0.8gSugar
0.2gFiber
1163mgSodium
352mgChol
7.9gSat Fat
346mgPotassium
164mgCalcium
2.1mgIron
0.9mcgVitamin B12
2mgVitamin C
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Dice the pancetta small, mince the garlic, whisk the egg in a small bowl, grate the parmesan, and chop the parsley; keep each ready by the stove.
2
Crisp the pancetta in a small saucepan over medium heat for 5 minutes, stirring occasionally, until fat renders and edges turn golden brown and crisp.
3
Add minced garlic to the same saucepan over medium heat for 30 seconds, stirring constantly, until fragrant and pale gold without browning.
4
Pour in the chicken stock and bring to a gentle simmer over medium heat for 4 minutes. Drizzle in the whisked egg in a thin stream while stirring in one direction for 30 seconds until it sets into fine ribbons. Stir in the grated parmesan and black pepper off heat until melted and lightly creamy.
5
Ladle the soup into a bowl and scatter the chopped parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pancetta
- 3 cups720ml chicken stock
- 22 large eggs
- 4 cloves4 cloves garlic
- 1 oz28g parmesan
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp black pepper
- a small pinch of salt
