- 32 oz of water
- 1 to 2 Tbsp extra virgin olive oil
- (optional: 1 tsp vegetable or chicken bouillon)
- 2 stalks of celery, leave whole to remove, or chopped into pieces if you want to leave it in the soup
- 1 large carrot, cut into pieces as desired
- 2 shallots or 1 medium onion
- salt, to taste
- 2 Tbsp pastina of choice (acini di pepe, orzo, alphabet, etc., or you can break spaghetti into little pieces) (if you have no pasta see the recipes below)
- 1 egg
Make the broth.
- Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
Add the pastina.
- Lower the heat so that the soup simmers for about 15 to 20 minutes, then add the pastina. Cook until the pastina is ready then remove any of the ingredients you don’t want to serve, for example, stalks of celery and/or celery leaves.
Add the egg.
- Break an egg into the pot and swirl with a fork until cooked. Taste for salt and add if needed. Serve immediately.
For children, you can always pop an ice cube in their bowl. Not only does it make it safer for them not to get burnt, but they love watching it melt and it teaches them about the reaction of hot with cold.