Italian Penicillin (Print Version)
# Ingredients:
→ Soup Base
01 -
2 tablespoons butter
02 -
½ cup celery, diced
03 -
½ cup carrot, diced
04 -
½ cup onion, diced
05 -
1 clove garlic, minced
06 -
1 cup pastina or small pasta (like orzo)
07 -
4 cups chicken bone broth
08 -
¼ teaspoon turmeric
09 -
¼ teaspoon kosher salt
10 -
¼ teaspoon fresh ground pepper
→ Finishing Touches
11 -
2 tablespoons butter
12 -
½ cup Parmesan cheese, grated
13 -
1 egg, thoroughly whisked
14 -
Fresh parsley, chopped (for garnish)
15 -
Lemon wedges (for serving)
# Instructions:
01 -
In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrot, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
02 -
Pour in the chicken bone broth, turmeric, kosher salt, and freshly ground pepper. Stir to combine and bring the mixture to a simmer.
03 -
Add the pastina (or orzo) to the pot and cook until al dente, about 8–10 minutes.
04 -
Remove the pot from heat. Stir in the remaining 2 tablespoons of butter and grated Parmesan cheese. Let the soup cool for a few minutes.
05 -
Slowly pour the whisked egg into the soup while stirring continuously to create a creamy texture.
06 -
Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy!
# Notes:
01 -
Use gluten-free pasta to make this recipe gluten-free.
02 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
03 -
For a vegetarian version, substitute chicken bone broth with vegetable broth.