Best 4 Tiny Pasta And Egg Soup Recipes
Tiny pasta and egg soup is a simple yet delicious dish that can be enjoyed for breakfast, lunch, or dinner. With its comforting broth, tender pasta, and fluffy eggs, it's a meal that's both satisfying and easy to make. Whether you're looking for a quick and easy weeknight meal or a cozy dish to warm you up on a cold day, tiny pasta and egg soup is a great option that won't disappoint. In this article, we'll share some of our favorite recipes for making this classic dish, as well as tips and tricks for getting the perfect results every time.
Check out the recipes below so you can choose the best recipe for yourself!
TINY PASTA AND EGG SOUP
Serve this to or eat yourself when the body and soul needs a gentle hug... Kids love it with the little alphabet pasta. Be sure to cook the pasta first and drain so the soup is not too starchy. You can sneak in anything green that you like, but sometimes, it's nice to have a simple pleasure...
Provided by Karens Krazy Kitchen
Categories Clear Soup
Time 25m
Yield 5 bowls, 5 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions and drain.
- Beat the eggs.
- In a medium sauce pan, bring the chicken stock to a boil.
- Season the stock with nutmeg, salt and pepper.
- Add the cooked pastina, cook for 1 minute and add the beaten eggs and remove from the heat.
- Whisk until eggs form strings.
- Garnish with Parmesan cheese and olive oil (or unsalted butter) and parsley if using.
- Hug your friend or yourself and enjoy!
BASIC EGG PASTA
Basic egg pasta ready to roll, extrude, or shape into whatever type of noodle you desire. This dough can be mixed by hand or with a stand mixer. Like any flour recipe, the amount of flour required isn't a given. It will change depending on the size of your eggs and the humidity of your region.
Provided by Blerghhh
Categories Everyday Cooking
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Pile flour onto a work surface and make a small well in the center; place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.
- Knead dough with hands until smooth and leathery, about 10 minutes.
- Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.
- Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 0.5 g, Cholesterol 195.4 mg, Fat 5.9 g, Protein 4.5 g, SaturatedFat 1.7 g, Sodium 77.8 mg, Sugar 0.2 g
TINY PASTA STEW
Provided by Mollie Katzen
Categories Soup/Stew Pasta Vegetable Stew Vegetarian Kid-Friendly Quick & Easy Back to School Tofu Corn Zucchini Spring Healthy Small Plates
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Bring the bouillon to a boil in a medium-small saucepan. Add the carrots, and lower the heat to a simmer. Cook for 5 minutes, or until the carrots are just tender, then add the zucchini, optional summer squash, and corn. Simmer for another 5 minutes, or until all the vegetables are perfectly tender.
- Stir in the peas, tofu, and cooked pasta, and simmer for just a couple of minutes longer. Serve hot or very warm in small bowls with small spoons.
SPINACH SOUP WITH PASTA AND EGG
Provided by Jacques Pepin
Categories dinner, lunch, weekday, pastas, soups and stews, appetizer, main course
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a small pot of water to a boil. Lower the eggs into the water, and reduce the heat to keep the water at a gentle boil for 10 minutes. Drain the water, and put the eggs back in the pot, shaking them against the sides to crack the shells. Add enough cool water and ice to cover the eggs, and cool them completely.
- Bring the chicken stock to a boil in a saucepan, and add the pasta and, if needed, the salt. Cook for 5 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pan.
- Cut the spinach coarsely, and add it to the saucepan. Bring the mixture back to a boil, reduce the heat to low and boil gently for 2 minutes. Stir in the pepper.
- Shell the eggs, and cut them into 1/4-inch pieces. Divide them among six soup bowls, and ladle the hot soup on top. Serve immediately.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have tiny pasta, you can use any small pasta shape, such as orzo or ditalini.
- Adjust the amount of water or broth to achieve the desired consistency.
- Add more vegetables, such as carrots, celery, or spinach, to boost the nutritional value of the soup.
- Season the soup to taste with salt, pepper, and other herbs and spices.
- Serve the soup hot, garnished with fresh herbs or grated Parmesan cheese.
Conclusion:
Tiny pasta and egg soup is a simple, comforting, and delicious meal that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover pasta and eggs. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying soup that the whole family will love.
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