Tiny Pasta and Egg Soup

READY IN: 25mins
SERVES: 5
YIELD: 5 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook pasta according to directions and drain.
  • Beat the eggs.
  • In a medium sauce pan, bring the chicken stock to a boil.
  • Season the stock with nutmeg, salt and pepper.
  • Add the cooked pastina, cook for 1 minute and add the beaten eggs and remove from the heat.
  • Whisk until eggs form strings.
  • Garnish with Parmesan cheese and olive oil (or unsalted butter) and parsley if using.
  • Hug your friend or yourself and enjoy!
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