Tiny Pasta And Egg Soup

1. 1

   Cook pasta according to directions and drain.

2. 2

   Beat the eggs.

3. 3

   In a medium sauce pan, bring the chicken stock to a boil.

4. 4

   Season the stock with nutmeg, salt and pepper.

5. 5

   Add the cooked pastina, cook for 1 minute and add the beaten eggs and remove from the heat.

6. 6

   Whisk until eggs form strings.

7. 7

   Garnish with Parmesan cheese and olive oil (or unsalted butter) and parsley if using.

8. 8

   Hug your friend or yourself and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.