• 20minutes
  • 116calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, H, C, E
MineralsNatrium, Fluorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 8 cups homemade chicken broth, fat skimmed, or reduced-sodium chicken broth

  2. 1/2 cup pastina, or other tiny pasta, such as alphabet or stars

  3. 12 ounces asparagus, trimmed and cut into 1 1/2-inch diagonal pieces (2 cups)

  4. 4 large eggs

  5. 1/2 teaspoon lemon juice

  6. 1/4 teaspoon salt, optional

Instructions Jump to Ingredients ↑

  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.


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