🍲 Classic Pastina Soup (Italian Egg Drop Style)
📝 Ingredients:
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6 cups (1.5 L) chicken broth or vegetable broth
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¾ cup (125g) pastina (tiny pasta like stars, orzo, acini di pepe)
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1 large egg
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2 tbsp grated Parmesan cheese
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1 tbsp butter
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Salt & black pepper, to taste
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Optional: chopped parsley, a squeeze of lemon, or a drizzle of olive oil
👨🍳 Instructions:
1. Boil the Broth:
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In a medium pot, bring the chicken broth to a gentle boil.
2. Cook the Pastina:
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Add the pastina to the boiling broth.
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Cook for 5–7 minutes, stirring occasionally, until tender.
3. Make the Egg-Parmesan Mixture:
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In a small bowl, whisk together the egg, Parmesan, and a pinch of pepper.
4. Temper the Egg (optional for smoother texture):
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Ladle a bit of hot broth into the egg mixture while whisking constantly to prevent scrambling.
5. Add the Egg Mixture to the Soup:
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Reduce the heat to low.
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Slowly pour the egg mixture into the soup while stirring gently in a circular motion. It will form soft ribbons (like Italian-style egg drop soup).
6. Finish It Off:
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Stir in the butter.
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Taste and adjust seasoning with salt and pepper.
✅ Serve:
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Ladle into bowls and top with more Parmesan, black pepper, and a touch of parsley or lemon if desired.
🔄 Variations:
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For kids or a simpler version: skip the egg and just serve the cooked pastina in buttery broth with cheese.
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Add tiny bits of shredded chicken or carrots for a heartier version.
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Make it creamy: stir in a splash of milk or cream at the end.
Let me know if you’d like a vegetarian version, gluten-free alternatives, or a batch you can freeze.
