Tiny Pasta And Egg Soup Recipes

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TINY PASTA AND EGG SOUP



Tiny Pasta and Egg Soup image

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

1 cup pastina or 1 cup any other type tiny pasta
4 cups low sodium chicken broth
sea salt and pepper
1/8 teaspoon grated fresh nutmeg
3 eggs
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
1 tablespoon extra virgin olive oil or 1 tablespoon unsalted butter
fresh parsley, finely chopped (optional)

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 image

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

3 ½ cups Italian Tipo "00" flour, or more to taste
2 eggs
2 egg yolks, or more as needed
1 teaspoon olive oil
1 pinch salt

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



Tiny Pasta Stew image

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

4 cups vegetable bouillon
1/2 carrots in tiny cubes (the size of small peas)
1/2 cup diced zucchini
1/2 cup diced yellow summer squash (optional)
1/2 cup baby corn, in 1/4 inch slices
1/2 cup small peas
1/2 cup diced firm tofu

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



Spinach Soup With Pasta and Egg image

Provided by Jacques Pepin

Categories     dinner, lunch, weekday, pastas, soups and stews, appetizer, main course

Time 20m

Yield 6 servings

Number Of Ingredients 6

3 eggs
8 cups chicken stock, preferably unsalted homemade stock, or canned light chicken broth
1/2 cup small pasta (stars or alphabet shapes)
3/4 teaspoon salt (if the stock used is salt-free)
8 ounces spinach, tough stems discarded, the leaves washed (7 ounces trimmed)
1/4 teaspoon freshly ground black pepper

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

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