Tiny Pasta And Egg Soup Recipes

TINY PASTA AND EGG SOUP

Steps:

• 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!

TINY PASTA IN BROTH

Steps:

• Bring the beef stock to a boil in a large saucepan.
• Add salt and pepper to taste, then drop in the soup pasta.
• Stir well and bring the stock back to a boil. Lower the heat to a simmer and cook 7 to 8 minutes, or according to the packet instructions, until the pasta is al dente.
• Stir often during cooking to prevent the pasta shapes from sticking together.
• Drain the pieces of bottled roasted pepper and dice them finely; add to the soup pot.
• Taste the soup and adjust the seasoning.
• Ladle into individual soup bowls and serve immediately, with grated Parmesan cheese for topping.

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.