1. In a pot, combine the chicken broth, pinch of salt, onion, carrot, celery, and garlic. Bring to a boil, cover and simmer over medium/low heat for about 20 minutes until the vegetables are tender.
2. Transfer the cooked veggies to a blender, add the turmeric, and a little bit of the broth. Blend until smooth.
3. Add the blended vegetables back into the broth, along with another pinch of salt and 1 tbsp of butter. Stir to combine.
4. Pour in your pastina and simmer (uncovered) for about 8 minutes, stirring occasionally, until the pasta is al dente.
5. Once the pasta is cooked, turn the heat off. Stir in the egg yolk and stir immediately.
6. Taste, then stir in the grated garlic and a squeeze of fresh lemon juice.
7. Serve warm with extra Parmesan, freshly cracked black pepper, and a drizzle of olive oil. Enjoy!
