Egg Thread Soup with Asparagus

Egg Thread Soup with Asparagus

2 Reviews
From: EatingWell Magazine Spring 2003

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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


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  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

  • Serving size: about 1 cup
  • Per serving: 173 calories; 8 g fat(3 g sat); 1 g fiber; 11 g carbohydrates; 16 g protein; 78 mcg folate; 106 mg cholesterol; 2 g sugars; 533 IU vitamin A; 4 mg vitamin C; 275 mg calcium; 1 mg iron; 981 mg sodium; 343 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1/2 vegetable, 1 lean protein, 1/2 fat

Reviews 2

March 01, 2015
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By: Blue Haired Granny
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.
January 20, 2013
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By: EatingWell User
Re: Just for fun