Heat a large pot over medium heat. Add the coriander seeds, star anise, cinnamon stick, black cardamom pod, and fennel seeds to the pot. Toast for 2-3 minutes, stirring frequently, until the spices become fragrant. This step is crucial.

Transfer the spices to a tea bag and tie it securely.

Add 4 cups of the beef broth to the same pot and drop in the spice bag. Bring the broth to a gentle boil and reduce to a simmer. Let it simmer for 10-15 minutes to allow spices to infuse into the broth.

Remove and discard the spice bag (squeeze it gently to extract any excess broth).

Bring the broth back to a boil and add the pastina. Cook for 5-7 minutes, stirring occasionally, until the pasta is tender and the pastina soaks up the broth. Add more broth as needed and enjoy!