Italian Penicillin Soup
A warm, nourishing Italian comfort soup made with rich broth, tiny pasta, eggs, and finely grated cheese. Creamy without cream, light yet satisfying, and perfect for cold days or when you need a soothing, restorative meal.
Equipment
- Medium pot
- Mixing Bowl
- Whisk
- Wooden spoon or silicone spatula
- Measuring Cups
Ingredients
- 6 cups chicken broth
- ½ cup small pasta pastina, acini di pepe, or orzo
- 1 yellow onion quartered
- 3 large eggs
- ¾ cup finely grated Parmesan cheese
- 2 tablespoon olive oil
- 1 tablespoon fresh parsley finely chopped
- ¼ teaspoon black pepper
- ¼ teaspoon salt adjust to taste
Instructions
- Add olive oil to a medium pot and heat to medium. Add your onion. Cook for 4-5 minutes, stirring occasionally, until slightly browned.
- Pour the chicken broth into a the pot and bring to a gentle simmer over medium heat.
- Add the pasta and cook, stirring occasionally, until tender.
- In a bowl, whisk the eggs until smooth, then mix in the grated Parmesan cheese.
- Reduce the heat to low and slowly drizzle the egg mixture into the soup while stirring continuously. Stir gently until the soup becomes creamy and slightly thickened.
- Add parsley, black pepper, and salt. Remove from heat and let rest for a few minutes before serving.
Notes
Nutritional Info (Approximate, per serving)
- Calories: 260
- Protein: 14g
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 1g
