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Egg Thread Soup with Asparagus

Egg Thread Soup with Asparagus

Nutrition Facts
  • cal. (kcal) 116
Egg Thread Soup with Asparagus
  • Makes: 2 servings
  • Prep: 20 mins
  • Start to Finish: 20 mins
  • Carb Grams Per Serving: 11

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

Directions

  1. 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.
  2. 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.

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 116 cal., 4 g total fat (2 g sat. fat), 110 mg chol., 217 mg sodium, 11 g carb. (1 g fiber), 9 g pro.

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