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Add onion, garlic, carrots, celery & Parmesan rind to pot. Pour in chicken broth and season with turmeric, salt, chicken bouillon and bay leaf. Bring to a boil then cover and let simmer for 30-40 minutes.
In a separate pot, add dried pastina to boiling salted water and cook for min recommended cooking time on box. Once done, turn off heat and strain excess water and mix in butter until melted. Whisk together one egg with ½ cup grated parmesan and slowly add mixture to pastina mixing as you go to ensure the egg gets cooked.
Serve pastina in a bowl and top with as much broth as you desire. Garnish with cracked black pepper, the some of the remainder Parmesan and a drizzle of olive oil.
Enjoy this comforting bowl of goodness!
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