If you grew up in an Italian home and so much as sniffled, you were immediately served a warm bowl of pasting soup! Know as "Italian Penicillin" this simple soup is so comforting if you have a cold (or the flu!). Easy to digest, packed with nutrients and a touch of protein from the egg; it's just what the doctor - and Nonnas all over - ordered!
When I was a kid, my Nanny used to tell us a story whenever we had pastina; that no one, any where, ever, could eat it without getting at least ONE little star on themselves some where. In retrospect I think she was trying to make us really clean eaters! But she was always right! On your cheek, or your chin, or your shirt, or even your hand - there was always one of those teeny little star-shaped pastas! She DID admit to us as adults that she may have, on occasion, stuck one on us just to keep her legend going...but we'll forgive her that. Stay well my friends!
2 c. stock/broth of choice, such as chicken or vegetable
1/2 c. pastina
grated parmesan cheese for serving
Bring the stock to a simmer.
Gently stir in the pastina. Allow them to cook until they puff up and almost fill the pot, about 5 minutes.
Scramble the egg and pour it into the soup. Stir while the egg cooks.
*Mom's note: Add a spoonful of the hot broth to the egg first to temper it, THEN pour it into the soup.
Ladle the soup into two bowls, sprinkle with parmesan and serve warm.