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Ingredients
- 6 cups chicken broth
- 1 cup pastina pasta (tiny stars or small tubes)
- 2 large eggs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons butter
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
- 2 tablespoons fresh parsley, finely chopped
Before you start
Equipment You'll Need
- Large saucepan
- Small mixing bowl
- Whisk
- Ladle
- Serving bowls
Safety Tips & Important Notes
Follow these for best results and safety.
- Stir constantly when adding the egg mixture to prevent scrambling
- Use high-quality chicken broth for the best flavor
- The pastina will continue to absorb liquid, so serve immediately for best texture
- Add the egg mixture off the heat or on very low heat to ensure it doesn't curdle
Instructions
-
Bring the chicken broth to a boil in a large saucepan over medium-high heat.
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Add the pastina to the boiling broth and cook according to package directions, usually 4-6 minutes, stirring occasionally.
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In a small bowl, whisk together the eggs and grated Parmigiano-Reggiano cheese until well combined.
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Reduce heat to low and slowly drizzle the egg and cheese mixture into the soup while stirring constantly to create silky strands.
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Remove from heat and stir in the butter until melted.
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Season with black pepper and salt to taste.
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Ladle into bowls and garnish with fresh parsley and additional grated cheese if desired.
Chef's notes
Best served immediately while hot
Leftovers can be stored in refrigerator for up to 2 days, but may need additional broth when reheating
Can be made with vegetable broth for a vegetarian version
Traditional comfort food often served to children and those recovering from illness
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