Egg Thread Soup with Asparagus
- cal. (kcal) 116
- Makes: 2 servings
- Prep: 20 mins
- Start to Finish: 20 mins
- Carb Grams Per Serving: 11
homemade chicken broth, fat skimmed, or reduced-sodium chicken broth
pastina , or other tiny pasta, such as alphabet or stars
asparagus, trimmed and cut into 1 1/2-inch diagonal pieces (2 cups)
- 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.
Nutrition InformationServings 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.