Italian Penicillin Soup
Italian Penicillin Soup is a soothing, comforting recipe made with chicken broth, tiny pasta, eggs, Parmesan, and fresh herbs. Perfect for cozy nights or when you need a healing, nourishing bowl.
Ingredients
- 6 cups chicken broth
- 1 cup pastina or acini di pepe pasta
- 2 large eggs
- ½ cup grated Parmesan cheese plus extra for garnish
- 2 tbsp fresh parsley chopped
- ½ tsp black pepper
- Salt to taste
Instructions
- In a large pot, bring the chicken broth to a gentle boil.
- Add pastina or acini di pepe and cook until tender, about 8–10 minutes. Stir occasionally.
- In a separate bowl, whisk eggs with Parmesan cheese until smooth.
- Reduce soup to a simmer. Slowly drizzle the egg mixture into the broth while stirring to create silky strands.
- Add black pepper, salt (if needed), and fresh parsley.
- Ladle into bowls, sprinkle with extra Parmesan, and serve hot.
Notes
For extra flavor, add a squeeze of lemon juice before serving.
Stir in shredded chicken to make the soup more filling.
To avoid clumps, drizzle eggs slowly while stirring continuously.
Nutrition
Calories: 250kcal
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