This Pasta is Grandma's Cure For Everything (Pastina 2 ways)

Ingredients

• 0.75 cup Ancini di Pepe Pasta (small pearl‑shaped pastina, uncooked)
• 3 cup Low‑Sodium Chicken or Vegetable Broth (preferably homemade or low‑sodium store‑bought)
• 1 cup Tuscan Kale (Lacinato Kale) (torn into bite‑size strips, stems removed)
• 0.25 cup Carrot (peeled and diced into small batons)
• 2 clove Garlic Cloves (minced or smashed)
• 1 Large Egg (beaten, for egg‑drop)
• 0.25 tsp Red Chili Flakes (optional, for mild heat)
• 2 tbsp Unsalted Butter (divided, room temperature)
• 0.25 cup Parmesan Cheese (freshly grated, plus extra for serving)
• 1 tsp Extra Virgin Olive Oil (for drizzling at the end)
• to taste Freshly Cracked Black Pepper (for finishing)
• to taste Salt (preferably kosher or sea salt)

Instructions

1. Prep Vegetables

   Rinse the Tuscan kale, remove stems, and tear leaves into bite‑size strips. Peel the carrot and cut into thin batons, then dice into small pieces about the size of the pasta. Mince the garlic cloves.

   Time: PT10M

2. Sauté Vegetables

   Heat 1 tbsp butter and 1 tsp olive oil in the saucepan over medium heat. Add the carrot batons, kale strips, and minced garlic. Sauté, stirring occasionally, until the carrots begin to soften and the kale wilts, about 3–4 minutes.

   Time: PT4M

   Temperature: Medium

3. Add Broth and Season

   Pour in the 3 cups of broth, add a pinch of salt and the red chili flakes (if using). Stir and bring the mixture to a gentle boil.

   Time: PT2M

   Temperature: Medium‑High

4. Cook Pastina

   Add the 0.75 cup ancini di pepe pasta to the boiling broth. Reduce heat to a simmer and cook, stirring occasionally, for about 9 minutes or until the pasta is al dente and has absorbed most of the liquid.

   Time: PT9M

   Temperature: Simmer

5. Incorporate Egg Drop

   Turn off the heat. Quickly whisk the beaten egg in a small bowl, then slowly drizzle it into the hot soup while stirring vigorously to create thin ribbons of cooked egg.

   Time: PT1M

6. Finish with Butter and Cheese

   Stir in the remaining 1 tbsp butter and the 0.25 cup grated Parmesan until melted and fully incorporated.

   Time: PT1M

7. Plate and Serve

   Ladle the soup into serving bowls, drizzle with a little extra virgin olive oil, sprinkle additional Parmesan, and finish with freshly cracked black pepper.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

20g

Carbohydrates

45g

Fat

26g

Fiber

4g

Ingredient Substitutions

• Instead of Ancini di Pepe Pasta: Star‑shaped pastina, Orzo
• Instead of Low‑Sodium Chicken or Vegetable Broth: Water with bouillon cube, Mushroom broth
• Instead of Tuscan Kale (Lacinato Kale): Curly kale, Swiss chard
• Instead of Carrot: Parsnip, Zucchini
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)
• Instead of Large Egg: Egg white only, Silken tofu (for vegans)
• Instead of Red Chili Flakes: Cayenne pepper, Hot sauce
• Instead of Unsalted Butter: Olive oil, Margarine
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Extra Virgin Olive Oil: Avocado oil
• Instead of Freshly Cracked Black Pepper: White pepper
• Instead of Salt: Low‑sodium salt

Equipment Needed

• Medium Saucepan
• Cutting Board
• Chef's Knife
• Wooden Spoon or Ladle
• Measuring Cups
• Microplane or Grater
• Small Bowl
• Serving Bowls

Critical Steps — Do Not Skip

• Cooking the pasta until al dente without over‑absorbing the broth.
• Adding the beaten egg off the heat and stirring continuously to create an egg‑drop texture without curdling.

Chef Tips from the Video

• Use high‑quality Parmesan for a richer flavor.
• A drizzle of good extra virgin olive oil at the end adds brightness.
• If you like extra heat, finish with a few drops of hot sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of broth or water if it thickens.

Freezer: Not recommended due to the egg and cheese texture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑wash and chop the kale and carrots and store them in a sealed container in the fridge for up to 24 hours.
• Keep broth warmed on low heat so it can be added quickly.

Frequently Asked Questions