It’s mid-October up North, and after a few very busy days and not enough sleep, I woke to my first sore throat of the season, which is my body’s way of telling me that I am in need of some rest and nourishment. Sound familiar? If we listen, our bodies speak to us.
I remember my Mom and Grandmother (Noni) making a quick soup of Pastina (tiny pasta) and egg when I was home from school and not feeling so well. It is comforting, easy to get down, it’s economical to prepare, nutritious and we usually had the ingredients in our kitchens.
As I was feeling a little run down today, I made this for myself, thought of my Mom, Noni and my own daughters. I made it for them, too, on the days that they were fighting off a cold or flu and fed it to them as young babies. They still eat it and I call it our ‘Get-Well Soup.’ I thought it interesting how the simplest things sometimes taste the best and are passed through the generations.
As for ingredients, there are only a few. To begin, I like to make my own broth and add some extra bones (for additional nutrition and gelatin) when I have some time and then freeze some for a later use (like today). But…since I didn’t have any frozen, I usually have a can or two, or my preferred boxes of broth in the pantry to add to my soups. Read the ingredients, though. There should be no preservatives. If you’re GF, read the labels!!
Next, nice to stock in your pantry is a box or two of Pastina. For this soup, the favorite is the tiniest Pastina you can find. You will also need an egg, butter, some grated Romano cheese and sprinkles of black pepper.
As for the recipe:
Pasina and Egg
2 cups Chicken Broth
*1 cup Pastina (GF Pasta can be substituted)
2 Tablespoons Butter
1 Large Egg, Beaten
2/3 cup grated Romano Cheese
A generous sprinkle of Black Pepper
In a small saucepan, bring the chicken broth to a boil. Add the pasta and butter and cook until tender. Add (stream) the beaten egg into the hot Pastina and stir with a fork and cook the egg. Add the cheese, giving it a good stir. The consistency should thicken.
Pour into a flat pasta bowl and sprinkle with black pepper. Mangia!
This makes 1 large serving or 2 smaller/regular servings.
