Italian · Lunch
Bacon and Egg Soup (No-Chop)
An Italian egg drop soup built on smoky pancetta simmered in chicken stock with garlic and finished by whisking beaten egg into the broth for silky ribbons. Parmesan and black pepper top the bowl, served with crusty bread.
$4
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
437Calories
28.8gProtein
31.8gFat
10.2gCarbs
1.2gSugar
0.5gFiber
1837mgSodium
389mgChol
13.1gSat Fat
210mgPotassium
272mgCalcium
2.6mgIron
1.4mcgVitamin B12
1.8mgVitamin C
low-carb
low-calorie
no-chop
Instructions
1
Prep
Beat egg in a cup with parmesan until streaky, and press garlic through a garlic press into a small bowl.
2
Crisp
Add pancetta to a small saucepan over medium heat; cook 4 minutes, stirring occasionally, until edges turn golden and fat renders.
3
Simmer
Stir pressed garlic into pancetta and fat, cook 30 seconds until fragrant, then pour in chicken stock and bring to a gentle simmer over medium-high heat, about 4 minutes.
4
Plate
Reduce heat to low, drizzle beaten egg in a thin stream while stirring in one direction to form silky ribbons. Ladle soup into a bowl, scatter black pepper on top, and serve with crusty bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pancetta
- 2 clove2 clove garlic
- 3 cups720ml chicken stock
- 22 large eggs
- 4 tbsp4 tbsp parmesan
- 1/4 tsp1/4 tsp black pepper
