The other day it was cold and raining. Perfect opportunity for making soup. So I looked through my soup recipes and found this. This was a family favorite when growing up but we had a different name for it. We called it “Nonna’s Eggy Cheese Soup”. Nonna called it Pastina con Ova e Formaggio. As many of you know from my Cookbook, Basta Pasta, and Blogs, Little Nonna lived next door. Often she cooked for us, from memory, recipes she savored from growing up in Italy. How fortunate we were. We thought this soup something Little Nonna invented and only many years later discovered that there was a fancy name for this delicious soup. Nonna made it with Pastina, but I made it with Farfalle because that’s what I had on hand. Warm, filling and comforting. Buon Appetito!

(Little Nonna’s Eggy Cheese Soup)

8 Cups Chicken Broth – homemade if possible
2 Tbs Olive Oil
2 Tbs Onion – freshly chopped
1 Cup Farfalle – or other short pasta
1 Garlic Clove – finely chopped
4 Eggs – lightly beaten
1 Cup + Extra For Sprinkling ,Parmesan Cheese – grated
2-3 Tbs Butter – melted
3 Tbs Breadcrumbs – flavored or flavored

In your favorite soup pot, add the olive oil and saute’ the onion and garlic until soft and translucent but not brown. Be careful not to burn the garlic. Add the chicken broth and bring to a boil. Add the Farfalle and cook until soft. (The pasta will be more than al dente when finished. Not to worry, this is soup).

Meanwhile, in a separate small bowl, beat the eggs until a little frothy, add the breadcrumbs, cheese and melted butter and stir until all mixed well together. About 15 minutes before serving bring the broth to a slow boil and slowing pour the egg mixture in, constantly stirring while you do. Lower heat and let simmer for a little while. It will look curdled, not to worry.

When ready to ladle the soup into warmed soup dishes, stir again and then top each dish with a little more cheese and a drizzle of extra virgin olive oil.