CHINESE PENICILLIN 🥣✨ Recipe below!! #cozyrecipe #italianpenicillin #soup #dinner #wontonsoup My American Chinese takeout-inspired spin on Italian penicillin: buttery little pastina, wonton-style pork meatballs, and a gingery chicken broth. INGREDIENTS For the broth: • 8 cups chicken stock • 1 medium yellow onion, roughly chopped • 1 large 3-inch piece fresh ginger, roughly chopped • 6 cloves garlic, smashed • 1 tbsp soy sauce • 1 tsp white pepper • ½ tsp turmeric, mostly for color • ½ tsp MSG, plus more to taste For the wonton meatballs: • 1 lb ground pork • 4 green onions, finely chopped • 2 tbsp cornstarch • 1½ tbsp soy sauce • 1 tbsp grated ginger or ginger paste • 1 tsp garlic powder • 1–1½ tsp white pepper, and YES, I really mean that much • 1/2 tsp sesame oil, optional but recommended • Tiny pinch of sugar, optional For the buttery pastina: • 1–1½ cups dry pastina or stelline • 3 tbsp butter • 1 egg yolk • Salt, to taste For finishing: • 3–4 green onions, thinly sliced • Chili oil, to taste METHOD Add the onion, ginger, and garlic to a large soup pot. Pour over 8 cups of chicken stock, then add soy sauce, white pepper, turmeric, and MSG. Bring to a simmer and let it cook for about 20–30 minutes while you prep everything else. Combine the pork, green onion, cornstarch, soy sauce, ginger, garlic powder, white pepper, and sesame oil. Add a tiny pinch of sugar if you want to round everything out. Mix until well combined, then roll into small bite-sized meatballs. Strain the aromatics from the broth and return it to a gentle simmer. Add the meatballs and cook for about 5–7 minutes, or until completely cooked through. They’ll usually float toward the top when they’re getting close. Cook your pastina separately according to the package directions. Drain, then immediately mix with butter, egg yolk, and salt until glossy and buttery. Basically: tiny butter noodles. Add the pastina to your bowls, ladle over the broth and meatballs, then finish with lots of sliced green onion and chili oil. This is a newer recipe of mine and I’m still perfecting it, so I HIGHLY encourage you to customize the broth to your own taste. If it needs more salt/umami → add soy sauce or MSG If you want it more gingery → add more fresh ginger or ginger paste If it needs brightness → add 1–2 tsp rice wine vinegar If you want heat → add chili oil If you want more richness → add a tiny drizzle of sesame oil If you want it thicker → mix 1 tbsp cornstarch with 2 tbsp cold water and slowly stir the slurry into the simmering broth Taste, adjust, taste again. Make her yours. 🥣✨ - @chefaimes