Nana's Baby Soup
(recipe, Marie Simmons)
I practically lived on this soup when I was a baby. A generation later, I fed the same soup to my own daughter. The recipe is from my grandmother Antoinette Abbruzzese, a fine cook who greatly influenced my cooking as I was growing up. Evidently, she influenced my palate in my earliest years of life as well.
- 1½ cups unsalted homemade chicken broth or canned reduced-sodium chicken broth, fat skimmed
- 3 Tbsp. pastina
- Kosher salt (optional)
- 1 large egg, beaten
- Freshly grated Parmigiano-Reggiano cheese
- Bring the broth to a boil in a small saucepan. Add the pastina and cook until it is soft and the soup has thickened. Taste and add salt, if needed.
- Pour the egg into the simmering soup all at once and cook, stirring to break the egg into small clumps, about 1 minute.
- Ladle into a bowl, sprinkle with cheese, and serve.