You will need:
-6 bowls of water (average size soup bowls, I use bowls because its practical, plus, that's how my grandmother and mum measure) you may choose to use 3 bowls water and 3 bowls chicken broth, organic of course!
-Chopped fresh parsley (measure about a teaspoon of chopped fresh parsley per bowl)
- 3 tablespoons of really good olive oil
-small "pastina" or little pasta - the ones that look like little balls are my favourite
-about 6 large eggs
-salt and pepper to taste
Here's what you do:
1) In a medium pot, place water to boil the pastina and cook the pastina the way you would cook any pasta (don't forget to salt the boiled water)**
2) In a separate large pot, glug the olive oil in and let it warm a bit
3) Once warm, dump in your water or water/chicken broth combo
4) Add in your chopped parsley and stir everything together let it come to a quiet boil
5) Add in some salt and pepper to taste
6) Once the pastina is done, drain most of the water but leave a bit in and dump it all into your large pot
7) Stir everything together - make sure your burner is on medium/high heat
8) Crack all your eggs in a separate bowl and beat them until fluffy (add a bit of salt and pepper to this mixture).
9) Dump the eggs into your bowl of wonderful broth and let the eggs sit there - AVOID stirring, although tempting. The eggs will cook in the water ... so let them puff up.
10) Count to 30 then mix your egg - you will see that they are fluffy like clouds and are "torn apart" by your mixing.
11) Taste for seasoning and enjoy hot!!!
TIP: I love adding bits of torn fresh white Italian bread and freshly grated parmigiano-reggiano cheese in my soup for extra taste :)
**I made mine a bit different: Instead of pastina I used white potatoes (chopped into cubes cooked and added to the water), and roasted skinless chicken (I wanted more protein).
I hope you all try this out! Be creative, try out different substitutions!
Much love,
Pink and Sparkles
xoxo
