Pastina Soup

40 mins
Serves 1
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Directions

  1. 1Add onion, garlic, carrots, celery, and Parmesan rind to a pot. Pour in chicken broth and season with turmeric, salt, chicken bouillon, and bay leaf. Bring to a boil, then cover and let simmer for 30-40 minutes.
  2. 2Add onion, garlic, carrots, celery, and Parmesan rind to a pot. Pour in chicken broth and season with turmeric, salt, chicken bouillon, and bay leaf. Bring to a boil, then cover and let simmer for 30-40 minutes.
  3. 3Add onion, garlic, carrots, celery, and Parmesan rind to a pot. Pour in chicken broth and season with turmeric, salt, chicken bouillon, and bay leaf. Bring to a boil, then cover and let simmer for 30-40 minutes.
  4. 4In a separate pot, add dried pastina to boiling salted water and cook for the minimum amount of time recommended on the box. Once done, turn off the heat, strain excess water, and mix in butter until melted.
  5. 5In a separate pot, add dried pastina to boiling salted water and cook for the minimum amount of time recommended on the box. Once done, turn off the heat, strain excess water, and mix in butter until melted.
  6. 6In a separate pot, add dried pastina to boiling salted water and cook for the minimum amount of time recommended on the box. Once done, turn off the heat, strain excess water, and mix in butter until melted.
  7. 7Whisk together one egg with 1/2 cup of grated Parmesan cheese and slowly add the mixture to the pastina, mixing as you go to ensure the egg cooks.
  8. 8Whisk together one egg with 1/2 cup of grated Parmesan cheese and slowly add the mixture to the pastina, mixing as you go to ensure the egg cooks.
  9. 9Whisk together one egg with 1/2 cup of grated Parmesan cheese and slowly add the mixture to the pastina, mixing as you go to ensure the egg cooks.
  10. 10Serve the pastina in a bowl and top with as much broth as desired. Garnish with cracked black pepper, some of the remaining Parmesan cheese, and a drizzle of olive oil.
  11. 11Serve the pastina in a bowl and top with as much broth as desired. Garnish with cracked black pepper, some of the remaining Parmesan cheese, and a drizzle of olive oil.
  12. 12Serve the pastina in a bowl and top with as much broth as desired. Garnish with cracked black pepper, some of the remaining Parmesan cheese, and a drizzle of olive oil.

Ingredients

  • 1 whole onion
  • 1 whole onion
  • 1 whole onion
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 peeled and sliced carrots
  • 2 peeled and sliced carrots
  • 2 peeled and sliced carrots
  • 2 sliced celery stalks
  • 2 sliced celery stalks
  • 2 sliced celery stalks
  • 1 piece Parmesan rind
  • 1 piece Parmesan rind
  • 1 piece Parmesan rind
  • 32 ounce chicken broth
  • 32 ounce chicken broth
  • 32 ounce chicken broth
  • 0.5 tsp tumeric
  • 0.5 tsp tumeric
  • 0.5 tsp tumeric
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 chicken bouillon cube
  • 1 chicken bouillon cube
  • 1 chicken bouillon cube
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 1 cup dried pastina
  • 1 cup dried pastina
  • 1 cup dried pastina
  • 3 tbs butter
  • 3 tbs butter
  • 3 tbs butter
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 cup grated Parmesan cheese
  • 1 cup grated Parmesan cheese
  • 1 cup grated Parmesan cheese
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil

Equipment

potladlespoonblender or hand blenderlemon juicer