Italian Penicillin Soup
Italian Penicillin Soup is a healing, comforting recipe passed down through generations. Made with pastina, garlic, broth, and egg, it soothes from the first spoonful.
Equipment
- medium pot
- wooden spoon or spatula
- measuring cups
- whisk
- ladle
Ingredients
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/3 cup pastina (stelline or similar)
- 1 egg, whisked
- 2 tbsp grated Parmesan or Pecorino Romano
- 1 tbsp lemon juice (optional)
- 1 tbsp chopped parsley (optional)
- 1 tsp unsalted butter (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a medium pot over medium heat. Add minced garlic and sauté until fragrant.
- Pour in the broth and bring to a gentle boil.
- Add pastina and cook according to package instructions until just tender.
- Lower heat to simmer. Slowly stream in the whisked egg while stirring gently to create stracciatella ribbons.
- Stir in grated cheese, lemon juice, parsley, and butter if using.
- Season with salt and pepper to taste. Serve warm with optional crusty bread.
Notes
For a heartier version, add shredded chicken or spinach during the last few minutes. Use gluten-free pastina and vegan cheese for a dietary-friendly twist.
Nutrition
Calories: 180kcalCarbohydrates: 18gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 750mgPotassium: 230mgFiber: 1gSugar: 1gVitamin A: 550IUVitamin C: 3mgCalcium: 120mgIron: 1.1mg