Sauté onion, carrot, and celery in 2 tablespoon butter until they begin to soften. Add the garlic, cooking until it becomes fragrant - 2-3 minutes.

Add the bone broth, turmeric, kosher salt, and fresh ground pepper. Continue to heat the broth until it starts to simmer. Add the pastina (or orzo) and cook until just al dente.

Remove from the heat and stir in the parmesan cheese and extra 2 tablespoon butter.

Let the pastina cool for 2-3 minutes. Then, slowly stir in the optional egg while continuously stirring the pastina at the same time. Add a little fresh parsley and a light squeeze of lemon.