Tiny Pasta In Broth Recipes

Steps:

• Bring the beef stock to a boil in a large saucepan.
• Add salt and pepper to taste, then drop in the soup pasta.
• Stir well and bring the stock back to a boil. Lower the heat to a simmer and cook 7 to 8 minutes, or according to the packet instructions, until the pasta is al dente.
• Stir often during cooking to prevent the pasta shapes from sticking together.
• Drain the pieces of bottled roasted pepper and dice them finely; add to the soup pot.
• Taste the soup and adjust the seasoning.
• Ladle into individual soup bowls and serve immediately, with grated Parmesan cheese for topping.

Steps:

• Cook pasta in boiling salted water until tender but still firm to the bite, about 6 minutes.
• Heat sesame and vegetable oils in large skillet. Add scallion and ginger and saute a few seconds. Add mushrooms and carrots. Saute just to coat with oil. Add soy sauce, vinegar and chicken broth. Reduce heat to medium, cover and simmer until carrots are tender, about 4 minutes.
• Add bean sprouts and simmer, uncovered until heated through, about a minute. Season to taste with salt and crushed red pepper. Garnish with scallions and sesame seeds.

Steps:

• Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes.
• Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes.
• Season with salt and pepper.
• Serve with grated paremsan cheese.
• Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture.
• Lightly mix bread with 1 lb ground beef, egg, garlic and salt.
• Form in 3/4 inch balls using 1 teaspoon mixture for each.
• Brown in butter - Makes 5 dozen.

Steps:

• Finely dice the chicken, discard any skin.
• Heat the oil in a large saucepan and quickly saute the chicken and vegetables until they are lightly colored Stir in the stock and herbs, bring to a boil.
• Add the pasta shapes.
• Return to a boil, cover and simmer 10 minutes.
• Season with salt and pepper to taste.

Steps:

• Cook pasta according to directions and drain.
• Beat the eggs.
• In a medium sauce pan, bring the chicken stock to a boil.
• Season the stock with nutmeg, salt and pepper.
• Add the cooked pastina, cook for 1 minute and add the beaten eggs and remove from the heat.
• Whisk until eggs form strings.
• Garnish with Parmesan cheese and olive oil (or unsalted butter) and parsley if using.
• Hug your friend or yourself and enjoy!

Steps:

• Combine flour and salt in food processor, and pulse once or twice. Add eggs and oil, and turn machine on. Process until a ball begins to form, about 30 seconds. Add a few drops of water if dough is dry and grainy; add a little flour if dough sticks to side of bowl. You want a not-too-sticky, quite firm dough; knead by hand with a little flour if necessary to achieve that. (You can wrap dough in plastic and refrigerate for up to a day at this point.)
• When you are ready to cook, bring stock to a slow boil in a large pot. Using more flour as needed, flatten or roll dough out quickly to less than 1/4 inch, then cut it into strips or shapes with a knife; add to stock. Alternatively, pinch small pieces of dough directly into simmering stock.
• Cook until pasta is tender but firm, 3 or 4 minutes. Season broth with nutmeg and serve, passing Parmesan at table.