Description
A comforting and quick Italian Pastina Soup recipe that features delicate egg ribbons in a flavorful chicken broth base, topped with Parmesan and fresh parsley. Perfect for a cozy meal.
Ingredients
Scale
Ingredients:
- 6 cups low-sodium chicken broth
- 1 cup uncooked pastina pasta
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish
Instructions
Instructions:
- In a large pot, bring chicken broth to a boil. Add pastina and cook according to package directions until tender, about 4 to 5 minutes.
- While pasta cooks, whisk eggs and Parmesan cheese together in a small bowl.
- Reduce heat to low, then slowly drizzle the egg mixture into the soup while stirring constantly to create fine egg ribbons.
- Stir in butter, salt, and pepper until butter is melted.
- Remove from heat, garnish with parsley, and serve immediately.
Notes
Notes:
- For extra richness, use homemade chicken broth.
- You can also add shredded cooked chicken and diced vegetables for a heartier version.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 115 mg
