Egg Thread Soup With Asparagus – a delicious recipe with vegetable broth, Italian pastina, asparagus, eggs, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Use pastina or other tiny pasta, such as alphabet or stars. The asparagus should be trimmed and cut into 1 1/2-inch diagonal pieces .
2
Bring broth to a boil in a soup pot. Stir in pasta. Leave uncovered and cook over medium-high heat. Stirring occasionally and continue cooking until pasta is just tender. About 5 minutes.
3
Stir in asparagus; cook for 2 minutes. Reduce heat to medium.
4
Break eggs into a large measuring cup and whisk until well blended. [Note Egg Beaters work just fine for this].
5
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.)
6
Remove from heat and stir in lemon juice. Taste, adding salt if desire.
189
kcal
Calories
10
g
Fat
9
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 cups vegetable broth, 1/2 cup Italian pastina, see note, 12 ounces asparagus, 4 large eggs, and more.
Yes, Egg Thread Soup With Asparagus falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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