Total time: 15 minutes
Serving size: 1 person
(none of my measurements are exact, I always just eyeball it, but you really cannot mess this up! So, go with what you feel like.)
Ingredients:
mirepoix (I used about half a carrot, half and onion and one stock of cellery)
3 cloves of garlic
tbsp of butter
tbsp olive oil
garlic powder (around of tspn for all spices)
onion powder
oregano
poultry seasoning mix
1/2 cup of pastina
3/4-1 cup of chicken broth
one egg
parmesean
salt and pepper
directions:
dice your mirepoix and garlic and place a small pot over medium heat
add your butter and oil to the pot and start sauteeing your mirepoix (do not add the garlic yet since it does not take as long to cook, and you might burn it)
once your mirepoix is a little softer and the onions are looking more transparent, add your minced garlic
add all of your seasoning and leave everything on the heat for a few minutes
add your chicken broth and let it come to a soft boil
add your pastina and let it cook (these cook quick since they are so small)
then, in a seperate bowl; whick an egg and then quickly add it to the pot making sure to stir quickly
if you dont stir quick while adding the egg, it will just clump all together
cook for a few more minutes to make sure the egg is cooked through and then top with salt, pepper, and parmesean
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