Soups and Salads
Pastina, those tiny beads of hard semolina pasta, always have a place in chicken soup, and children especially seem to love scooping them up. This version takes minutes to prepare with canned, low-sodium chicken or vegetable broth. This recipe can easily be cut in half.
Preparation - Directions
1. Bring the broth to a boil in a soup pot, stir in the pastina, cover the pot and cook for 5 minutes over medium-high heat.
2. Lower the heat to medium, stir in the fresh spinach and cook for 1 minute.
3. Whisk the eggs and cheese together in a soup tureen or deep bowl. Slowly ladle the hot soup into the soup tureen; stir the soup as you ladle.
4. The heat will cook the egg. Serve immediately.