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:
- In a large pot, bring the chicken broth to a gentle boil.
- Add the pastina and cook according to package instructions, usually 5-7 minutes, stirring occasionally to prevent sticking.
2. Prepare the Egg Mixture:
- In a small bowl, whisk together the eggs, Parmesan cheese, and a pinch of black pepper until smooth.
3. Incorporate the Egg Mixture:
- Reduce the heat of the soup to low so it’s no longer boiling.
- Slowly drizzle the egg mixture into the soup while continuously stirring to create thin ribbons (similar to egg drop soup).
4. Finish the Soup:
- Stir in the butter for extra richness.
- Taste and adjust seasoning with salt and pepper.
5. Serve:
- Ladle the soup into bowls and garnish with additional Parmesan cheese and fresh herbs if desired.
- 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! 🥣
