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"The belly rules the mind."--Spanish Proverb

Pastina Soup With Egg & Cheese Recipe

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This recipe for Pastina Soup With Egg & Cheese is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 cups pastina (tiny pasta)
3-4 Cups chicken broth
Kale and Carrots (amount not specified)
2 Cloves garlic (minced)
1 Egg
1 pinch of crushed red pepper
1 pat of butter plus 2 T for the end
Grated Romano Cheese
Directions:
Directions:
In a pan melt pat of butter, add garlic, kale, carrots and crushed red pepper. Sauté briefly until fragrant. Add broth and bring to a gentle boil then stir in the pastina and cook about 9 minutes or until pasta is tender.
Beat 1 egg and slowly mix it into the hot soup stirring gently so it forms ribbons or blends smoothly.
Finish with 2 T butter and plenty of grated cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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