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.
- 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
Bring the broth to a boil in a Dutch oven or soup pot. Stir in the pasta. Cook, uncovered, over medium-high heat, stirring occasionally, until the pasta is just tender, about 5 minutes. Stir in the asparagus; cook for 2 minutes. Reduce heat to medium.
Break the 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 the lemon juice. Taste, adding salt if desired.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
116 calories; 8g total fat; 4g total saturated fat; 123mg cholesterol; 566mg sodium; 11g carbohydrates; 1g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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