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 Celsius 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (505g)|
|Recipe Makes: 8|
|Calories from Fat: 349 (68%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 564.9mg||174 %|
|Sodium 606.5mg||21 %|
|Potassium 522.8mg||14 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 17.3g|
|Protein 23.6g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 517
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