Italian Penicillin Soup

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

2 carrots, peeled, cut into 1/4" rounds (about 1 1/2 cups)

3 celery ribs, cut into 1/4" pieces (about 1 cup)

1 medium yellow onion, chopped (about 1 cup)

8 garlic cloves, coarsely chopped

8 c. low-sodium chicken broth, divided

2 1/2 tsp. kosher salt, plus more

2 tbsp. unsalted butter, softened, divided

Freshly ground black pepper

2 large eggs

3 tbsp. finely grated Parmigiano Reggiano, plus more for serving

2 tbsp. finely chopped fresh parsley, plus more for serving

8 oz. acini di pepe or other pastina

Instructions

In a large pot over medium heat, combine carrots, celery, onion, garlic, 6 cups broth, and 2 1/2 tsp. salt. Bring to a simmer and cook, stirring occasionally, until vegetables are tender, 25 to 30 minutes.

Using an immersion blender (or transferring to a standard blender), blend until broth is light orange in color but there are still small pieces of vegetables left.

Add remaining 2 cups broth to soup. Stir in 1 Tbsp. butter; season with salt and pepper. Bring to a simmer over medium heat. In a medium bowl, whisk eggs, cheese, and parsley. While stirring, add egg mixture to broth. Cook, stirring occasionally, until small bits and strands of cooked eggs float to the top.

Meanwhile, in a medium pot of boiling salted water, cook acini di pepe, stirring occasionally, until al dente according to package directions. Drain and transfer to a medium bowl. Add remaining 1 Tbsp. butter and toss to combine.

Divide ancini di pepe among bowls. Spoon broth over. Top with more cheese and parsley.

Nutrition

• Calories: 447
• Lipides Totaux: 14 g
• Lipides Saturés: 6 g
• Acides Gras Trans: 0 g
• Cholestérol: 113 mg
• Sodium: 1492 mg
• Glucides Totaux: 55 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 6 g
• Protéines: 24 g