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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


Recipe Summary test

20 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

about 1 cup
173 calories; protein 16.3g; carbohydrates 10.7g; dietary fiber 1.1g; sugars 1.6g; fat 7.6g; saturated fat 3.3g; cholesterol 105.5mg; vitamin a iu 533.3IU; vitamin c 4.1mg; folate 77.9mcg; calcium 275.1mg; iron 1.5mg; magnesium 16.7mg; potassium 342.8mg; sodium 981.1mg; thiamin 0.2mg.

1/2 starch, 1/2 vegetable, 1 lean protein, 1/2 fat