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.

Makes 8 servings, about 1 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Moderate

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

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: Per serving: 116 calories; 4 g total fat (2 g sat, 1 g mono); 110 mg cholesterol; 11 g carbohydrate; 9 g protein; 1 g fiber; 217 mg sodium; 138 mg potassium.
Nutrition Bonus: Calcium (25% daily value), Folate (23% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 vegetable, 1 lean protein, 1/2 fat

This came out pretty well. I had to modify one thing (bouillon instead of homemade stock), and I'm certain it would be better with homemade. However, it was just lacking a little something to give it a better mouthfeel - perhaps add a little more pasta?

Lisa, Springfield, MO