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Italian Pastina Egg Drop Soup

Italian Pastina Egg Drop Soup

Course Appetizer, dinner, Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Author Coco and Ash


  • 4 cups chicken broth or stock
  • 1 cup water
  • 1 cup pastina pasta
  • 2 large beaten eggs
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon butter
  • 1 teaspoon parsley (optional)


  • Bring the chicken broth and water to a boil. Once boiling, cook 1 cup of pastina pasta in the broth. (Cook the pastina according to the time on the box.)
  • While the pastina is cooking, beat the eggs in a small bowl and then whisk in the parmesan cheese with the eggs.
  • Once the pasta is cooked remove the pot from the heat.
  • Before adding the egg mixture to the pasta you need to temper the eggs so they don't scramble in the heat. To do this: add a spoonful of the hot pasta/broth to the eggs and whisk. Repeat that 2 times until the eggs are warm then add the egg mixture to the pot with the pasta. Whisk everything until smooth.
  • Add in the salt, pepper, butter and parsley and whisk again until everything is combined.
  • Serve immediately with an extra sprinkle of cheese and parsley and a drizzle of olive oil if you're feeling fancy!