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.

Marie Simmons
Source: EatingWell Magazine, Spring 2003
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Ingredients

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Directions

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  • 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

173.3 calories; protein 16.3g 33% DV; carbohydrates 10.7g 3% DV; exchange other carbs 0.5; dietary fiber 1.1g 5% DV; sugars 1.6g; fat 7.6g 12% DV; saturated fat 3.3g 17% DV; cholesterol 105.5mg 35% DV; vitamin a iu 533.3IU 11% DV; vitamin c 4.1mg 7% DV; folate 77.9mcg 20% DV; calcium 275.1mg 28% DV; iron 1.5mg 8% DV; magnesium 16.7mg 6% DV; potassium 342.8mg 10% DV; sodium 981.1mg 39% DV; thiamin 0.2mg 16% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/01/2015
Better than I expected! I added the whole bunch of asparagus and threw in some baked chicken to make my hubby happy. Will make this again. Read More
Rating: 3 stars
01/20/2013
Re: Just for fun Read More