Best Tiny Pasta And Egg Soup Recipes

ITALIAN PASTINA EGG DROP SOUP

Steps:

• Bring the chicken broth and water to a boil. Once boiling, cook 1 cup of pastina pasta in the broth. (Cook the pastina according to the time on the box.)
• While the pastina is cooking, beat the eggs in a small bowl and then whisk in the parmesan cheese with the eggs.
• Once the pasta is cooked remove the pot from the heat.
• Before adding the egg mixture to the pasta you need to temper the eggs so they don't scramble in the heat. To do this: add a spoonful of the hot pasta/broth to the eggs and whisk. Repeat that 2 times until the eggs are warm then add the egg mixture to the pot with the pasta. Whisk everything until smooth.
• Add in the salt, pepper, butter and parsley and whisk again until everything is combined.
• Serve immediately with an extra sprinkle of cheese and parsley and a drizzle of olive oil if you're feeling fancy!

SPINACH SOUP WITH PASTA AND EGG

Steps:

• Bring a small pot of water to a boil. Lower the eggs into the water, and reduce the heat to keep the water at a gentle boil for 10 minutes. Drain the water, and put the eggs back in the pot, shaking them against the sides to crack the shells. Add enough cool water and ice to cover the eggs, and cool them completely.
• Bring the chicken stock to a boil in a saucepan, and add the pasta and, if needed, the salt. Cook for 5 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pan.
• Cut the spinach coarsely, and add it to the saucepan. Bring the mixture back to a boil, reduce the heat to low and boil gently for 2 minutes. Stir in the pepper.
• Shell the eggs, and cut them into 1/4-inch pieces. Divide them among six soup bowls, and ladle the hot soup on top. Serve immediately.