Ingredients
½ cup pastina or other tiny pasta, such as alphabet or stars
12 oz asparagus, trimmed and cut into 1 1/2-inch diagonal pieces (2 cups)
4 large egg
½ tsp lemon juice
¼ tsp salt, optional
Directions
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 Facts
Provided by: EatingWell
Per Single Serving / Serves 8 Total
- Calories 116 12%
- Calories from fat 72 20%
- Total Fat 8gm 41%
- Saturated Fat 4gm 24%
- Monounsaturated Fat 1gm 4%
- Sodium 566mg
- Total Carbohydrates 11gm
- Fiber 1gm
- Protein 17gm
- Cholesterol 123mg 1%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
