April 8, 2016
2 tablespoons Tantillo California Extra Virgin Olive Oil
1Bring a large stock pot filled with salted water to a boil over high heat.
2Stir in pastina pasta and boil for 5-6 minutes, or until pasta is cooked al dente.
3Drain and rinse with cold water, then set aside.
4In a large stock pot, heat Tantillo California Extra Virgin Olive Oil over medium-high heat.
5Sauté carrots, celery, onions, and garlic for 3 minutes, or until fragrant and translucent.
6Whisk in chicken stock and bring to a boil.
7Reduce heat to medium-low and simmer for 30 minutes, or until vegetables are tender.
8Pour in beaten eggs in a thin stream while stirring clockwise, creating thin ribbons of egg.
9Stir in cooked noodles and season to taste with salt and pepper.
10Ladle into soup bowls and top each bowl with parsley, parmesan, and a drizzle of Tantillo California Extra Virgin Olive Oil before serving.
Here are a few pointers to help you perfect this delicious pastina soup recipe!
In the Mediterranean, comfort food equals delicious simplicity. That’s why Italian egg drop soup is an all-around favorite. While eggs might seem like an exotic ingredient to include in soup, their contributions are nothing short of culinary genius.
The eggs play two roles in the soup. They add a silky, creamy, and rich texture, which makes the soup much more filling. They also offer a healthy source of protein, which provides you with key nutrients and longer-lasting energy.
The trick to achieving silky eggs versus scrambled eggs is to monitor the temperature of the soup. If the liquid is boiling, it will cause the eggs to scramble. Instead, keep the temperature around 180°F. This allows you to slowly steam your eggs to create those classic, thin ribbons.
Alternatively, you can temper the eggs before adding them into your soup. This can be accomplished by whisking some of the soup broth into your eggs, which will warm them up slightly before you stir them in. That way, the shock of the hot broth isn’t as intense and reduces the risk of the eggs scrambling.
Making your own chicken stock to add to this pastina soup recipe is much easier than you might think. It can be even be created with leftovers! Here’s what you’ll need to do:
· Whenever you make a whole roasted chicken or purchase a rotisserie chicken for dinner, save the leftovers and bones.
· Place the leftover bones and carcass in a large stock pot and cover with water.
· Bring to a simmer over medium heat
· Feel free to add aromatics (thyme, rosemary, peppercorns and bay leaves) or mirepoix vegetables (carrots, onions, leeks or celery) for additional flavor.
· Cook for one hour.
· Season with a little salt to taste before straining.
If you’d like, you can pour your homemade stock into individual containers and freeze it. This way, you can just defrost whenever you want to use it.
Pastina literally translates to “little pasta,” and it can be found in a variety of shapes.
The sturdy and durable durum wheat flour that Pastina is created with makes it the perfect selection for brothy soups. The durability of this type of pasta allows it to maintain its chew without getting overly mushy.
The size of pastina pasta is also an advantage, because it’s small enough for several noodles to fit on a spoon. This allows you to fill each and every bite with delicious noodles!
By using high-quality Extra Virgin Olive Oil (EVOO), you’ll be able to take your dish to the next level. Not only does EVOO offer significant health benefits, but it provides a final burst of flavor that ties together all of the ingredients in your soup. Use Tantillo Foods EVOO to elevate your meal!
We hope you enjoy Nana’s Pasta Soup recipe! Keep in mind that Tantillo Foods offers a full range of delicious Italian food products. Shop online to find a collection of high-quality , , , and more to elevate your meals. We look forward to assisting you in creating mouth-watering Italian dishes!