Description
This comforting and easy-to-make pastina soup is made with delicate tiny pasta, eggs, and Parmesan cheese, creating a warm and soothing bowl perfect for any time of the year.
Ingredients
Scale
- 1 cup pastina
- 6 cups chicken broth
- 2 eggs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the pastina to the boiling broth and cook according to package instructions.
- In a small bowl, beat the eggs and Parmesan cheese together.
- Slowly pour the egg mixture into the soup, stirring constantly to create egg ribbons.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian version.
- For a richer flavor, add a little extra Parmesan cheese as a topping.
- If the soup thickens too much after cooling, you can add a bit more broth to adjust the consistency.
- Prep Time: 5 minutes
- Cook Time: 10 minutes