Italian Penicillin Pastina Soup (Print Version)
Warm up with Italian pastina in rich chicken broth, finished with egg and Parmesan for comfort in a bowl.
# Ingredients:
→ Base
01 -
4 cups chicken broth
02 -
1 cup pastina pasta
→ Enrichment
03 -
1 egg, beaten
04 -
1/4 cup freshly grated Parmesan cheese
05 -
1 tablespoon butter
→ Seasoning
06 -
Salt
07 -
Black pepper
# Instructions:
01 -
Bring chicken broth to a gentle boil in a medium pot over medium-high heat.
02 -
Add pastina to the boiling broth and simmer for 6 to 8 minutes, stirring occasionally, until pasta is al dente.
03 -
Reduce heat to low. Slowly drizzle the beaten egg into the pot while continuously whisking the soup to achieve a delicate, silky consistency.
04 -
Stir in butter and Parmesan cheese until fully melted and combined. Adjust seasoning with salt and black pepper according to preference.
05 -
Ladle into warm bowls. Garnish with additional Parmesan and a touch of black pepper before serving.
# Notes:
01 -
Use high-quality broth for superior depth of flavor and finish with freshly grated cheese for best results.