I made this soup for my son who had gotten sick this past week. As I served it to him still sleepy at 2pm, he devoured it but was confused about what the round starchy orbs in the soup were.
I told him it was Fregola, which is an Italian semolina based pasta that has been toasted. “Yum”, he said!
These tiny pasta rounds are a must have in soups adding a wonderful toasty flavor and texture. It sometimes can be hard to find so you can substitute farro or another grain. Adding a chunk of Parmesan rind while the soup is simmering also adds so much flavor. You can then finish the soup with a splash of olive oil, sherry vinegar and freshly grated Parmesan cheese.