Ingredients
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3/4-1 lb bacon, cut crosswise into 1/2 inch pieces
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4 tablespoons bacon drippings
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5 tablespoons flour
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9 -10 cups water
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8 chicken bouillon cubes
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1/4 teaspoon white pepper
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1/8 teaspoon cayenne pepper
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1 teaspoon salt (depending upon the saltiness of the bouillon)
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2 medium russet potatoes, peeled and grated
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1/2 teaspoon instant onion flakes
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4 eggs, well beaten
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1/8 teaspoon freshly grated nutmeg
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2 tablespoons dried parsley flakes
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3 tablespoons grated parmesan cheese
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italian style breadstick
Instructions
- 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.