Italian Penicillin Soup

from delish.com
Dinner party
40 min
4 servings

Italian penicillin soup—a vegetable-rich broth with a cheesy egg drop and acini di pepe—is the ultimate cure to your winter blues.

Ingredients

  • carrots

    peeled, cut into 1/4" rounds, about 1 1/2 cups

    2
  • celery ribs

    cut into 1/4" pieces, about 1 cup

    3
  • yellow onion

    chopped, about 1 cup

    1 medium
  • garlic cloves

    coarsely chopped

    8
  • low-sodium chicken broth

    divided

    8 c.
  • kosher salt

    plus more

    2 ½ tsp.
  • unsalted butter

    softened, divided

    2 tbsp.
  • freshly ground black pepper
  • eggs
    2 large
  • finely grated parmigiano reggiano

    plus more for serving

    3 tbsp.
  • finely chopped fresh parsley

    plus more for serving

    2 tbsp.
  • acini di pepe or other pastina
    8 oz.

Directions

  1. 1

    In a large pot over medium heat, combine carrots, celery, onion, garlic, 6 cups broth, and 2 1/2 tsp. salt. Bring to a simmer and cook, stirring occasionally, until vegetables are tender, 25 to 30 minutes.

  2. 2

    Using an immersion blender (or transferring to a standard blender), blend until broth is light orange in color but there are still small pieces of vegetables left.

  3. 3

    Add remaining 2 cups broth to soup. Stir in 1 Tbsp. butter; season with salt and pepper. Bring to a simmer over medium heat. In a medium bowl, whisk eggs, cheese, and parsley. While stirring, add egg mixture to broth. Cook, stirring occasionally, until small bits and strands of cooked eggs float to the top.

  4. 4

    Meanwhile, in a medium pot of boiling salted water, cook acini di pepe, stirring occasionally, until al dente according to package directions. Drain and transfer to a medium bowl. Add remaining 1 Tbsp. butter and toss to combine.

  5. 5

    Divide ancini di pepe among bowls. Spoon broth over. Top with more cheese and parsley.