Italian Penicillin Soup

Step 1

Sauté Vegetables: Melt butter in a large pot over medium heat. Add celery, carrot, and onion, sautéing until softened.

Step 2

Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant.

Step 3

Simmer the Broth: Pour in the chicken bone broth, then add turmeric, salt, and pepper. Bring to a simmer.

Step 4

Cook the Pasta: Add pastina (or orzo) and cook according to the package instructions.

Step 5

Enrich with Parmesan & Butter: Remove the pot from heat, stir in Parmesan and the remaining butter until melted.

Step 6

Incorporate the Egg: Slowly drizzle the whisked egg into the soup, stirring continuously for a silky texture.

Step 7

Finish with Fresh Flavors: Add parsley and a squeeze of lemon.

Step 8

Serve: Ladle into bowls and enjoy.