Description
Italian Penicillin, also known as Pastina Soup, is a comforting and nourishing Italian soup that features delicate egg ribbons in a flavorful chicken broth with tiny pasta. This recipe is a go-to for colds and cozy meals, offering a warm and satisfying dish that can easily become a family favorite.
Ingredients
Chicken Broth:
8 cups
Pastina:
1 cup
Eggs:
2
Grated Parmesan Cheese:
1/2 cup
Unsalted Butter:
2 tablespoons
Fresh Parsley (chopped):
2 tablespoons
Salt and Black Pepper:
to taste
Lemon Wedges:
for serving (optional)
Instructions
- Boil Broth: In a large pot, bring the chicken broth to a gentle boil.
- Cook Pastina: Add the pastina and cook according to package directions until tender, about 6 to 8 minutes.
- Prepare Egg Mixture: Whisk the eggs and Parmesan together in a small bowl until smooth.
- Add Egg Mixture: Reduce the soup heat to low. Slowly drizzle the egg-Parmesan mixture into the pot while whisking the broth continuously to create delicate egg ribbons.
- Season and Serve: Stir in the butter until melted and season with salt and black pepper to taste. Ladle the soup into bowls, garnish with parsley, and serve with lemon wedges if desired.
Notes
- This comforting soup is often called ‘Italian penicillin’ because it’s a go-to for colds and cozy meals.
- Add shredded chicken for extra protein.
- Pastina can be swapped for orzo, stelline, or any small pasta shape.
