"Italian Penicillin"

Ingredients

• 1 onion
• 3 carrots
• 4 celery stalks
• 6 cloves garlic
• 4 cups chicken broth
• 6 cups water
• salt
• pepper
• 1 tbsp buttery garlic & herb seasoning
• 1 sprig basil
• 1 sprig thyme
• 1 bay leaf
• 1 sprig rosemary
• 2.5 cups chicken broth
• 2.5 cups water
• 1 egg yolk
• 1 tbsp butter
• 1/2 lemon
• 1/4 cup grated parmesan cheese
• parsley
• 1 tbsp butter
• 1/2 lemon
• 1/4 cup grated parmesan cheese
• salt
• pepper
• parsley
• A pinch of chicken bouillon
• Pasta

Instructions

1. Add 1 onion, 3 carrots, 4 celery stalks, 6 cloves garlic, 4 cups chicken broth, and 6 cups water to a Dutch oven.
2. Season with salt and pepper, add 1 tbsp buttery garlic & herb seasoning, 1 sprig basil, 1 sprig thyme, 1 bay leaf, and 1 sprig rosemary.
3. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 40 minutes.
4. Remove the herb bouquet.
5. Add the cooked vegetables and about 2 ladles of broth to a blender. Add a pinch of chicken bouillon (optional) and Italian seasoning.
6. Blend until smooth and silky, then pour back into the pot.
7. In a separate pot, bring 2.5 cups chicken broth and 2.5 cups water to a boil. Add pasta and 1 tbsp butter.
8. Cook pasta according to package directions (about 9 minutes for acini di pepe), stirring occasionally.
9. Add 1 egg yolk and stir until creamy.
10. Add another tbsp of butter, 1/2 lemon, and 1/4 cup parmesan cheese.
11. Stir in salt, pepper, and parsley.
12. Serve soup over pasta, topped with lemon zest, black pepper, parmesan, and parsley.