Make A Meal Monday w/ Mama Red - Pastina with Egg

Ingredients

• 1 cup Pastina (small star‑shaped pasta; can be substituted with orzo or acini di pepe)
• 4 cups Water (use fresh cold water)
• 1 teaspoon Salt (adjust to taste; a pinch is enough)
• 2 large Eggs (room temperature; can use egg whites only for lower cholesterol)
• 2 tablespoons Unsalted Butter (softened; can substitute with margarine or a drizzle of olive oil)
• 1 tablespoon Fresh Parsley (optional garnish, finely chopped)

Instructions

1. Gather Ingredients and Equipment

   Measure 4 cups of water, 1 cup of pastina, 2 eggs, 2 tbsp butter, and a pinch of salt. Have a small saucepan, measuring cup, and wooden spoon ready.

   Time: PT5M

2. Bring Water to a Boil

   Pour the water into the saucepan, add a pinch of salt, and place over high heat until rapidly boiling.

   Time: PT5M

3. Cook Pastina

   Add the pastina to the boiling water, reduce to a gentle boil, and cook 10‑15 minutes, stirring occasionally, until the pasta has absorbed most of the liquid and the mixture is thick and creamy.

   Time: PT12M

4. Scramble Eggs In‑Soup

   Crack the two eggs directly into the saucepan and quickly stir with the wooden spoon, scrambling them into the hot pastina until the eggs are just set.

   Time: PT2M

5. Add Butter and Finish

   Turn off the heat, add the butter, and stir until fully melted and incorporated, giving the soup a silky finish.

   Time: PT1M

6. Season, Garnish, and Serve

   Taste the soup and add more salt if needed. Sprinkle optional chopped parsley and serve hot.

   Time: PT1M

Nutrition Facts

Calories

270

Protein

9 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g