Ingredients
- 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
Cooking Directions
Step 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.
Step 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 Info
- Serving: Per serving
- Calories: 116
- Carbohydrates: 11g
- Fat: 4g
- Protein: 9g
- Dietary Fiber: 1g
- Saturated Fat: 2g
- Monounsaturated Fat: 1g
- Cholesterol: 110mg
- Potassium: 138mg
- Sodium: 217mg
- Exchanges: 1/2 starch, 1/2 vegetable, 1 lean protein, 1/2 fat
- Carbohydrate Servings: 1