Italian Penicillin Soup

Ingredients

• 4 cups chicken broth
• 1 Parmesan rind (about 2 inches long)
• 1/2 cup pastina (tiny pasta)
• 1 egg (optional, for a richer soup)
• 3 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
• 1 tablespoon olive oil or unsalted butter, plus more to drizzle
• salt and freshly ground black pepper, to taste
• chopped fresh parsley (optional)

Method

1. Bring the chicken broth and Parmesan rind to a gentle boil in a medium pot.
2. Add the pastina to the broth, and stir until cooked and tender, usually between 4 to 6 minutes.
3. Beat the egg in a small bowl with the Parmigiano. Lower the heat and slowly drizzle the egg mixture into the soup while stirring.
4. Remove Parmesan rind from the pot and stir in the olive oil (or butter), taste and add salt and pepper to taste.
5. Ladle into bowls and serve with extra Parmigiano, and optional parsley or olive oil drizzle.