EGG & PASTINA SOUP: THE ULTIMATE NONNA’S COMFORT FOOD

Pastina all’Uovo is the quintessential Italian comfort food, often called “Italian penicillin.”

This simple and nutritious dish features tiny pasta (pastina) cooked in broth with a rich blend of eggs mixed in, creating a creamy and satisfying soup that is perfect for any day, especially when you need a little extra warmth and comfort.

Why Nonna Suggests This Recipe

1. Simple and Nourishing: Nonna loves how this dish turns a few pantry staples into a warm, satisfying meal.
2. Comfort Food Classic: Perfect for cold days or when you’re feeling under the weather, Pastina all’Uovo is like a hug in a bowl.
3. Quick and Easy: This recipe comes together in just minutes, making it ideal for busy days.
4. Family Favorite: A traditional dish loved by Italians of all ages, from children to grandparents.
5. Customizable: Nonna loves how you can add herbs, cheese, or even vegetables to make it your own.

Cooking Time

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 2

Ingredients

• 4 cups (1 liter) chicken or vegetable broth
• ½ cup (85 g) pastina (tiny pasta such as stelline or acini di pepe)
• 2 large eggs
• 3 tbsp grated Parmesan cheese (plus more for serving)
• 1 tbsp fresh parsley, finely chopped (optional)
• Salt and pepper, to taste

Step-by-Step Method

1. Cook the Pastina:

1. In a medium saucepan, bring the broth to a gentle boil over medium heat.
2. Add the pastina and cook according to package instructions (usually 5–7 minutes), stirring occasionally.

2. Prepare the Egg Mixture:

1. In a small bowl, whisk together the eggs, Parmesan cheese, parsley (if using), and a pinch of salt and pepper until smooth.

3. Combine the Egg Mixture with the Pastina:

1. Reduce the heat to low once the pastina is cooked.
2. Slowly drizzle the egg mixture into the hot broth, stirring constantly with a fork or whisk to create ribbons of cooked egg (similar to egg drop soup).

4. Serve:

1. Ladle the Pastina all’Uovo into bowls and top with extra grated Parmesan cheese and a sprinkle of black pepper, if desired.
2. Serve immediately with crusty bread or a side salad for a complete meal.

Nutritional Facts (Per Serving)

Tips by Nonna

1. Use Homemade Broth: For the best flavor, use a rich, homemade chicken or vegetable broth.
2. Don’t Overcook the Egg: Add the egg mixture slowly and stir constantly for a silky texture.
3. Cheese Lovers: Add extra Parmesan for a richer, cheesier soup.
4. Add Vegetables: Include finely chopped spinach or carrots for added nutrition and color.
5. Leftovers: Reheat gently, adding a splash of broth or water if the soup thickens too much.

EGG PASTINA SOUP

Pastina all’Uovo is the ultimate Italian comfort food, often called "Italian penicillin." This simple and nourishing dish features tiny pasta (pastina) cooked in broth with a rich egg mixture stirred in, creating a creamy, satisfying soup that’s perfect for any day, especially when you need a little extra warmth and comfort.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Notes

Ingredients

• 4 cups (1 liter) chicken or vegetable broth
• ½ cup (85 g) pastina (tiny pasta such as stelline or acini di pepe)
• 2 large eggs
• 3 tbsp grated Parmesan cheese (plus more for serving)
• 1 tbsp fresh parsley, finely chopped (optional)
• Salt and pepper, to taste

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Step-by-Step Method

1. Cook the Pastina:

1. In a medium saucepan, bring the broth to a gentle boil over medium heat.
2. Add the pastina and cook according to package instructions (usually 5–7 minutes), stirring occasionally.

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2. Prepare the Egg Mixture:

1. In a small bowl, whisk together the eggs, Parmesan cheese, parsley (if using), and a pinch of salt and pepper until smooth.

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3. Combine the Egg Mixture with the Pastina:

1. Reduce the heat to low once the pastina is cooked.
2. Slowly drizzle the egg mixture into the hot broth, stirring constantly with a fork or whisk to create ribbons of cooked egg (similar to egg drop soup).

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4. Serve:

1. Ladle the Pastina all’Uovo into bowls and top with extra grated Parmesan cheese and a sprinkle of black pepper, if desired.
2. Serve immediately with crusty bread or a side salad for a complete meal.

Keyword PASTINA

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