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. Source: EatingWell Magazine, Spring 2003

Marie Simmons
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Ingredients

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.

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  • 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 Facts

173 calories; 7.6 g total fat; 3.3 g saturated fat; 106 mg cholesterol; 981 mg sodium. 343 mg potassium; 10.7 g carbohydrates; 1.1 g fiber; 2 g sugar; 16.3 g protein; 533 IU vitamin a iu; 4 mg vitamin c; 78 mcg folate; 275 mg calcium; 1 mg iron; 17 mg magnesium;

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