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Sauté onion, carrot, and celery in 2 tbsp 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 tbsp butter.
Let the pastina cool for 4-5 minutes. Then, slowly stir it in the optional egg while continuously stirring the pastina at the same time. Add a little fresh parsley and a squeeze of lemon. I always top with a extra parm.