Pastina Soup

Here’s a comforting and simple recipe for Pastina Soup—a classic Italian dish that’s perfect for chilly days or when you need something soothing:

Ingredients

• 6 cups chicken broth (homemade or store-bought)
• 1 cup pastina (tiny pasta, such as star-shaped or acini di pepe)
• 2 large eggs
• ¼ cup grated Parmesan cheese (plus more for garnish)
• 1 tbsp unsalted butter
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• Optional: fresh parsley or basil for garnish

Instructions

1. Cook the Pastina:

1. In a large pot, bring the chicken broth to a gentle boil.
2. Add the pastina and cook according to package instructions, usually 5-7 minutes, stirring occasionally to prevent sticking.

2. Prepare the Egg Mixture:

1. In a small bowl, whisk together the eggs, Parmesan cheese, and a pinch of black pepper until smooth.

3. Incorporate the Egg Mixture:

1. Reduce the heat of the soup to low so it’s no longer boiling.
2. Slowly drizzle the egg mixture into the soup while continuously stirring to create thin ribbons (similar to egg drop soup).

4. Finish the Soup:

1. Stir in the butter for extra richness.
2. Taste and adjust seasoning with salt and pepper.

5. Serve:

1. Ladle the soup into bowls and garnish with additional Parmesan cheese and fresh herbs if desired.
2. Serve warm with crusty bread or crackers.

Variations

• Add cooked shredded chicken or meatballs for extra protein.
• Toss in a handful of fresh spinach or kale for added greens.
• Use vegetable broth instead of chicken broth for a vegetarian version.

Enjoy this warm and nourishing bowl of Pastina Soup! 🥣