1 stick butter 1 package (12 oz.) Pastina 4 cups chicken broth 4 eggs, beaten in a small bowl 1 cup grated Parmesan salt and black pepper to taste Melt butter in a large sauce pan over medium high heat. Add Pastina and toast it, stirring occasionally until lightly browned. Stir in chicken broth and bring to a boil. Reduce heat to medium low, cover and cook 5 minutes until broth is absorbed. Turn off heat and add eggs, stirring well to incorporate. Add cheese, salt and pepper, and serve.