Description
A comforting and simple Pastina Soup made with tiny star pasta, chicken or vegetable broth, and enriched with egg ribbons and Parmesan cheese for added flavor and creaminess. Perfect for a quick, 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 to prepare the base for the soup.
- Cook Pastina: Add the pastina to the boiling broth and cook for 4-5 minutes or according to package instructions, stirring occasionally to prevent sticking and ensure even cooking.
- Prepare Egg Mixture: While the pastina cooks, whisk together the egg and grated Parmesan cheese in a small bowl until fully combined.
- Incorporate Egg Ribbons: Reduce the heat to low and slowly pour the egg and cheese mixture into the soup, stirring continuously with a spoon to create delicate egg ribbons throughout the broth.
- Add Butter and Season: Stir in the butter until melted to enrich the soup, then season with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot for a comforting meal.
Notes
- Use vegetable broth for a vegetarian version, or chicken broth for a richer flavor.
- Adjust the seasoning with salt and pepper according to your taste preferences.
- Stir the egg mixture constantly when adding it to prevent curdling and to create smooth egg ribbons.
- Pastina cooks quickly, so watch carefully to avoid overcooking and mushy pasta.
- For a dairy-free option, omit the Parmesan cheese and butter or substitute with vegan alternatives.
