Ingredients
Scale
For the Soup:
- 4 cups chicken broth (homemade or store-bought)
- 1 cup pastina (tiny pasta like acini di pepe or stelline)
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon butter
- Salt and black pepper (to taste)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- 1 tablespoon fresh parsley (chopped, for garnish)
Optional Add-ins:
- 1/2 cup shredded rotisserie chicken (for extra protein)
- 1/2 cup diced carrots or celery (for added nutrition)
Instructions
- Heat the Broth: In a medium saucepan, bring the chicken broth to a gentle boil over medium heat.
- Cook the Pastina: Add the pastina to the broth and cook according to the package instructions, usually about 5-7 minutes, stirring occasionally.
- Prepare the Egg Mixture: In a small bowl, whisk the egg with the grated Parmesan cheese.
- Temper the Egg: Slowly drizzle the egg mixture into the hot soup while stirring continuously. This creates a silky texture similar to an egg drop soup.
- Add Butter and Seasonings: Stir in the butter, garlic powder, onion powder, salt, and pepper to taste. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan if desired.
- Enjoy! Serve warm with crusty bread or a side salad.
Notes
- For a creamier soup: Add a splash of milk or heavy cream.
- For a vegetarian version: Use vegetable broth instead of chicken broth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding extra broth if needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: Italian
Nutrition
- Calories: ~180
- Fat: 6g
- Carbohydrates: 22g
- Protein: 9g