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Nana’s Baby Soup
From the book The Good Egg by Marie Simmons
| Serves | 1 |
Introduction
I practically lived on this soup when I was a baby. A generation later, I fed the same soup to my own daughter. The recipe is from my grandmother Antoinette Abbruzzese, a fine cook who greatly influenced my cooking as I was growing up. Evidently, she influenced my palate in my earliest years of life as well.
Ingredients
| 1½ | cups unsalted homemade chicken broth or canned reduced-sodium chicken broth, fat skimmed | |
| 3 | Tbsp. pastina | |
| ~ | Kosher salt (optional) | |
| 1 | large egg, beaten | |
| ~ | Freshly grated Parmigiano-Reggiano cheese |
Steps
- Bring the broth to a boil in a small saucepan. Add the pastina and cook until it is soft and the soup has thickened. Taste and add salt, if needed.
- Pour the egg into the simmering soup all at once and cook, stirring to break the egg into small clumps, about 1 minute.
- Ladle into a bowl, sprinkle with cheese, and serve.
This content is from the book The Good Egg by Marie Simmons.
Copyright © 2000 Houghton Mifflin
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