Stir in the uncooked pastina and let it cook directly in the broth for 6–8 minutes, or until tender. Stir occasionally to prevent sticking.
4. Add the Egg:
Lower the heat to a gentle simmer. Slowly drizzle the beaten egg into the soup, stirring constantly to create delicate ribbons or “egg flowers.”
5. Finish with Cheese:
Stir in the grated Parmesan cheese until melted and incorporated into the broth, adding richness to the soup.
6. Adjust and Garnish:
Taste and adjust seasoning as needed. If desired, add a squeeze of fresh lemon juice or a pinch of nutmeg.
Ladle the soup into bowls and garnish with fresh parsley.
Serving Suggestions:
Pair with crusty bread or garlic toast for a satisfying meal.
Serve alongside a simple green salad or roasted vegetables.
Tips:
Customizable Broth: Use homemade broth for a richer, more authentic flavor.
Kid-Friendly: The tiny pastina shapes are a hit with kids, making this an excellent family meal.
Leftovers: The soup will thicken as it cools due to the pasta. Add more broth or water when reheating to restore the desired consistency.
Nutritional Information (Per Serving):
Calories: ~180
Protein: ~8g
Carbs: ~22g
Fat: ~6g
This Pastina Soup is pure comfort in a bowl, with its simple ingredients and soothing flavors. Whether you’re under the weather or simply craving something cozy, this recipe delivers the ultimate dose of comfort and warmth. Buon appetito!