Tiny Pasta And Egg Soup

Name: Tiny Pasta And Egg Soup
Ingredients: 1 cup pastina or 1 cup any other type tiny pasta; 4 cups low sodium chicken broth; sea salt and pepper; 1/8 teaspoon grated fresh nutmeg; 3 eggs; 1/4 cup grated parmesan cheese or 1/4 cup romano cheese; 1 tablespoon extra virgin olive oil or 1 tablespoon unsalted butter; fresh parsley, finely chopped (optional)

8 ingredients

8 steps

Ingredients

1 cup pastina or 1 cup any other type tiny pasta
4 cups low sodium chicken broth
sea salt and pepper
1/8 teaspoon grated fresh nutmeg
3 eggs
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
1 tablespoon extra virgin olive oil or 1 tablespoon unsalted butter
fresh parsley, finely chopped (optional)

Directions

1

Cook pasta according to directions and drain.
2

Beat the eggs.
3

In a medium sauce pan, bring the chicken stock to a boil.
4

Season the stock with nutmeg, salt and pepper.
5

Add the cooked pastina, cook for 1 minute and add the beaten eggs and remove from the heat.
6

Whisk until eggs form strings.
7

Garnish with Parmesan cheese and olive oil (or unsalted butter) and parsley if using.
8

Hug your friend or yourself and enjoy!