Bring a large stock pot filled with salted water to a boil over high heat.
Stir in pastina pasta and boil for 5-6 minutes, or until pasta is cooked al dente.
Drain and rinse with cold water, then set aside.
In a large stock pot, heat Tantillo California Extra Virgin Olive Oil over medium-high heat.
Sauté carrots, celery, onions, and garlic for 3 minutes, or until fragrant and translucent.
Whisk in chicken stock and bring to a boil.
Reduce heat to medium-low and simmer for 30 minutes, or until vegetables are tender.
Pour in beaten eggs in a thin stream while stirring clockwise, creating thin ribbons of egg.
Stir in cooked noodles and season to taste with salt and pepper.
Ladle into soup bowls and top each bowl with parsley, parmesan, and a drizzle of Tantillo California Extra Virgin Olive Oil before serving.
Ingredients
Directions
Bring a large stock pot filled with salted water to a boil over high heat.
Stir in pastina pasta and boil for 5-6 minutes, or until pasta is cooked al dente.
Drain and rinse with cold water, then set aside.
In a large stock pot, heat Tantillo California Extra Virgin Olive Oil over medium-high heat.
Sauté carrots, celery, onions, and garlic for 3 minutes, or until fragrant and translucent.
Whisk in chicken stock and bring to a boil.
Reduce heat to medium-low and simmer for 30 minutes, or until vegetables are tender.
Pour in beaten eggs in a thin stream while stirring clockwise, creating thin ribbons of egg.
Stir in cooked noodles and season to taste with salt and pepper.
Ladle into soup bowls and top each bowl with parsley, parmesan, and a drizzle of Tantillo California Extra Virgin Olive Oil before serving.
