Description
A comforting and simple Italian-inspired Pastina Soup made with tiny star-shaped pasta, enriched with a delicate egg and Parmesan mixture for a creamy texture. Perfect for a quick and nourishing meal.
Ingredients
Scale
Soup Base
- 4 cups chicken or vegetable broth
- ½ cup pastina (tiny star pasta)
Egg Mixture
- 1 egg
- ¼ cup grated Parmesan cheese
Finishing Touches
- 1 tablespoon butter
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Heat Broth: In a medium pot, bring the chicken or vegetable broth to a gentle boil over medium heat.
- Cook Pastina: Add the pastina to the boiling broth and cook for about 4-5 minutes, stirring occasionally, until tender according to package instructions.
- Prepare Egg Mixture: In a small bowl, whisk together the egg and grated Parmesan cheese until well combined.
- Add Egg Ribbons: Reduce the heat to low, then slowly pour the egg and cheese mixture into the soup while stirring continuously to create delicate egg ribbons throughout.
- Finish Soup: Stir in the tablespoon of butter until melted. Season the soup with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot for best flavor and comfort.
Notes
- Use vegetable broth to make this soup vegetarian.
- Stirring continuously when adding the egg mixture prevents scrambling and creates silky ribbons.
- Adjust the seasoning at the end to suit your taste preference.
- Pastina cooks quickly; avoid overcooking to prevent mushiness.
- This soup is great for a light lunch or a soothing dinner.
