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Egg Thread Soup with Asparagus

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  8 servings, about 1 cup each
Stirring eggs into simmering broth is a classic technique for adding nourishment and body to soup. Asparagus gives it a mild, sweet flavor and a bit of texture. Serve this quick soup with Parmesan Crisps or sprinkle with grated Parmesan.
RECIPE INGREDIENTS
8 cups  homemade chicken broth, fat skimmed, or reduced-sodium chicken broth
1/2 cup  pastina or other tiny pasta, such as alphabet or stars
12 ounces  asparagus, trimmed and cut into 1 1/2-inch diagonal pieces (2 cups)
4   large eggs
1/2 teaspoon  lemon juice
1/4 teaspoon  salt, optional
Egg Thread Soup with Asparagus Recipe at Cooking.com
DIRECTIONS
Bring broth to a boil in a Dutch oven or soup pot. Stir in pasta. Cook, uncovered, over medium-high heat, stirring occasionally, until pasta is just tender, about 5 minutes. Stir in asparagus; cook for 2 minutes. Reduce heat to medium.


Break eggs into a large measuring cup and whisk until well blended. Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces). Remove from heat and stir in lemon juice. Taste, adding salt if desired.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 servings, about 1 cup each
Calories: 116
Fat. Total: 8g
Protein: 17g
Carbohydrates, Total: 11g
Fat, Saturated: 4g
Fiber: 1g
Cholesterol: 123mg
Sodium: 566mg
% Cal. from Fat: 62%
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