When I was a teenager, this was one of the first soups I ever made. It’s so easy and since I’m a soup lover, this is comfort food for me. I wasn’t feeling well last week, so I made this for myself. It reminded me of being a kid again. I guess I wasn’t your typical teenage girl. I would come home from school sometimes on a cold rainy day in New Jersey and instead of hot chocolate or a PB & J like most teens, I made this soup. The fresh taste of the spinach and the rich taste of the cheese and the broth go so well with the egg and pastina.
It actually is a great soup to make in the summer too because it takes so little time to prepare. I hope when you make this soup you will enjoy it as much as I do.
Makes about 6 servings
Ingredients:
- 1 48 oz container of chicken stock
- 3 cloves of garlic, chopped
- ½ onion, chopped
- 2 tablespoons olive oil
- 3 large eggs
- 1/3 cup grated Parmesan cheese, plus more for garnish
- 1 (9oz bag) of fresh spinach chopped or 1 (10oz box) of frozen chopped spinach
- 2 tablespoon fresh or dried parsley chopped
- 1/2 cup of pastina pasta (the little stars)
- Salt and black pepper
Directions:
In a stockpot, heat the olive oil and add the garlic and the onion. Season with salt and pepper and sauté on medium high heat until onions are transparent (but not brown) about 2 minutes. Then add the chicken stock and bring to a light boil. Add the spinach and the parsley and turn down the heat slightly and cook for about 5 minutes while you make the egg mixture. In a bowl, combine the eggs and the cheese, and mix well with a fork until blended.
Turn up the heat on the stockpot and when the stock comes to a boil, add the pastina and give it a good mix so it doesn’t stick together. Cook for about 2 minutes and then whisk in the egg mixture with a fork and reduce heat immediately to low. Continue whisking lightly for a minute or two until eggs set. Remove from heat and let the pot sit for a minute or two. Then season to taste with salt and pepper. Serve topped with some extra grated cheese. Smile 
{ 4 comments… read them below or add one }
This looks delicious! I used to make a simple “Spinach n’ Stars” soup for my girls when they were small, but this looks even better. Is this soup made with escarole sometimes?
Lydia,
Yes you can certainly use escarole. It is great with either one. I love the little stars too. My aunt used to make them for me with some butter and cheese. Such a comforting meal.
I haven’t had that in forever! I don’t eat soup very often but this is a good one. BTW – we have the same flatware!
Hi, I know. This is a favorite soup of mine but not one that I make all the time. It reminds me of being a little girl.
Thanks for the feedback and do try it and let me know how you like it.
Sugar