Breakfast Soup Aka Bacon and Egg Soup

READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In Dutch oven, cook bacon until crisp, stirring occasionally to keep pieces separate.
  • Remove and drain bacon; keep warm.
  • Discard all but 4 tablespoons of the drippings.
  • Over medium heat, stir the flour into the drippings, blending well.
  • Cook roux over medium heat for two minutes, stirring constantly.
  • Add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using).
  • Heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved.
  • Add freshly grated potatoes and instant onion; simmer for ten minutes.
  • In bowl, mix eggs, nutmeg, parsley and Parmesan cheese.
  • Stir into simmering soup and continue stirring constantly for three minutes.
  • Eggs will separate into "rags"--just like the classic Italian Straciatella Soup.
  • Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks, which are optional.
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