Pastina - italian Pinecillin Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until softened (about 5-7 minutes). Add the garlic and cook for another minute until fragrant. ​Simmer Base: Pour in the chicken broth and water. Add the Parmesan rind, bouillon, bay leaf, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes to develop flavor. ​Cook Pasta: Remove the Parmesan rind and bay leaf. Add the pastina directly to the broth and cook according to package instructions (usually 5-7 minutes) until tender. ​The "Creamy" Finish: While the pasta cooks, whisk the egg and grated Parmesan cheese together in a small bowl to form a paste. ​Temper & Combine: Turn off the heat. Slowly whisk a ladle of the hot broth into the egg/cheese mixture to temper it (so the egg doesn't scramble). Stir the mixture back into the main pot. ​Season & Serve: Stir in the lemon juice. Taste and adjust salt if needed. Serve immediately in bowls, garnished with a drizzle of olive oil and extra cracked black pepper.