Step 1: Heat the Broth

• Begin by heating the chicken broth in a medium pot over medium heat. Bring it to a gentle simmer. If you’re adding vegetables, toss them in at this stage to soften.

Step 2: Cook the Pastina

• Stir in the pastina and cook according to the package instructions, usually about 5–7 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.

Step 3: Add Butter and Cheese

• Once the pastina is tender, stir in the butter and grated Parmesan cheese. Allow them to melt into the broth, creating a creamy and flavorful base.

Step 4: Incorporate the Egg

• Slowly drizzle the whisked egg into the hot soup while stirring continuously. This technique creates delicate egg ribbons, adding richness and texture to the soup.

Step 5: Season and Serve

• Taste the soup and adjust with salt and pepper as needed. Serve immediately, garnished with fresh parsley or extra Parmesan cheese if desired.