Pastina, those tiny beads of hard semolina pasta, always have a place in chicken soup, and children especially seem to love scooping them up. This version takes minutes to prepare with canned low-sodium chicken or vegetable broth. But if you want to make it using homemade broth, refer to our recipe for making broth ahead of time and freezing it for future use. This recipe can easily be cut in half.
2 quarts prepared low-sodium chicken or vegetable broth
1 cup pastina
4 cups washed spinach leaves, torn into small pieces, or 2 packages frozen spinach, defrosted and well drained*
1 cup grated Parmigiano-Reggiano cheese
Bring the broth to a boil in a soup pot, stir in the pastina, cover the pot, and cook for 5 minutes over medium high heat. Lower the heat to medium, stir in the fresh or frozen and defrosted spinach, and cook for 1 minute.
Whisk the eggs and cheese together in a soup tureen or deep bowl.
Slowly ladle the hot soup into the soup tureen; stir the soup as you ladle. The heat will cook the egg. Serve immediately.
* Save time by purchasing cleaned, packaged spinach in the produce section of the grocery store.
This recipe is from CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.
This recipe is featured in show 1703 - 10-Minute Soups.
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