Description
A comforting and quick-to-make Pastina Soup featuring tiny star-shaped pasta in a flavorful broth enriched with Parmesan cheese and egg ribbons, perfect for a light and nourishing meal.
Ingredients
Scale
Broth and Pasta
- 4 cups chicken or vegetable broth
- ½ cup pastina (tiny star pasta)
Egg Mixture
- 1 egg
- ¼ cup grated Parmesan cheese
Finishing Ingredients
- 1 tablespoon butter
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Bring Broth to Boil: In a medium pot, bring the 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 about 4-5 minutes, stirring occasionally to prevent sticking, until tender according to package instructions.
- Prepare Egg Mixture: In a small bowl, whisk together the egg and grated Parmesan cheese thoroughly to create a smooth mixture.
- Add Egg Ribbons: Reduce the heat to low and slowly pour the egg and cheese mixture into the soup while stirring continuously, allowing delicate egg ribbons to form without scrambling.
- Finish Soup: Stir in the butter until it melts completely, then season the soup with salt and black pepper to enhance the flavor.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired, serving hot for best taste and comfort.
Notes
- Use chicken broth for a richer flavor or vegetable broth for a vegetarian option.
- Stir gently when adding the egg mixture to create smooth egg ribbons rather than scrambled eggs.
- Adjust seasoning at the end to suit your taste preferences.
- Pastina cooks quickly, so keep an eye on it to avoid overcooking.
- Optional garnish with fresh parsley adds a fresh herbal note and color contrast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
