Pastina Egg Drop Soup is a classic Italian comfort dish combining delicate tiny pasta with silky scrambled eggs in a light chicken stock, enriched with butter and cheese. Its simplicity and nostalgic warmth make it perfect for cozy days or as a restorative meal.
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In a medium pot, bring the chicken stock to a boil.
Add the acini di pepe pasta to the boiling stock and stir.
Add the Parmigiano Reggiano rind, 1 tablespoon of butter, salt, and pepper. Stir to combine.
Cook, stirring occasionally, until the pasta is tender and the soup has thickened to a creamy consistency, about 9-10 minutes.
Once cooked, remove and discard the Parmigiano Reggiano rind.
In a separate small bowl, beat the two eggs with a fork.
Temper the eggs by slowly adding a ladleful of the hot soup broth into the beaten eggs while whisking continuously.
Pour the tempered egg mixture back into the pot of soup, whisking constantly until the egg is cooked and incorporated throughout.
Ladle the soup into a serving bowl.
Garnish with an extra pat of butter, a dollop of ricotta cheese, a drizzle of extra virgin olive oil, more freshly ground black pepper, and a sprig of fresh basil.
Store cooled soup in an airtight container for up to 3 days; reheat gently over low heat without boiling, or prepare broth and pasta ahead and add fresh eggs just before serving.
Prepare the broth and cook the pasta in advance, but add the egg mixture just before serving to maintain its silky texture and prevent the eggs from becoming rubbery.
Acini di pepe are tiny ball-shaped pasta grains that cook quickly and stay tender in broth without becoming mushy, making them ideal for delicate soups.
Whisk eggs thoroughly, remove broth from heat or reduce temperature, then slowly pour eggs while stirring constantly to create silky ribbons and curds.
Yes, use a Grana Padano rind or omit it entirely; the rind adds depth during cooking but isn't essential if unavailable.
The recipe relies on butter, Parmigiano Reggiano, and ricotta for flavor; substituting these while maintaining authentic taste is difficult without significant reformulation.
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