This is a "souped" up version of an Italian comfort soup. When you are sick it is the most comforting. We had it quite a bit growing up. When we were sick and when we were not. It was always a welcome food. When I made this, my husband came home and saw it on the table. He said, "that's not what I think it is, is it?" It had been way too long since I made it. Usually it does not have carrots or green onions but I wanted a little color.Ancini de Pepe Soup or Pastina
1 clove of garlic
1 tablespoon olive oil
6 cups chicken broth
1/2 cup ancini de pepe
1 carrot shredded
2 green onions sliced
2 eggs, beaten
Saute garlic in oil in a soup pot. Add broth when garlic softens. Bring to a boil. Add ancini de pepe. Boil until the pasta is tender. Add carrots, cook a couple minutes more. When it is boiling again use a fork, stir the soup, adding the egg in a steady, thin stream. The egg will form ribbons. Serve with pecorino romano or parmesan cheese grated over top and if you so desire a sprinkling of green onions or chives.
yum i feed pastina to my baby!
ReplyDeleteThis is really a great deal like an egg flower soup. I love pastina!
ReplyDeleteChow and chatter- a very wonderful thing for a baby. I used to feed it to my daughters as well. You always feel so good when you give babies good, nutritious food.
ReplyDeleteMary- it is a lot like egg flower soup.
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ReplyDeleteThis is a favorite soup in my home as well. It's so comforting, and w/the weather here, it's been feeling like rainy October, this would be perfect!!
ReplyDeleteOh, that does sound like it would cure whatever ails you
ReplyDeleteReminds me a bit of a Chinese soup my mom used to make me when I was little. It also had eggs stirred into it just like this and had corn in it. :)
ReplyDeleteWould adding celery when you are cooking the garlic be wrong? Or a little napa cabbage?
ReplyDeleteHaha! My word verification is "ovens"