Egg Thread Soup With Asparagus

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READY IN: 20mins
Recipe by That is Dr House to

The original from Eating Well used chicken broth. Use a light vegetable broth for this. Note Mrs Dash's Lemon Pepper seasoning works very well with this dish.

Ingredients Nutrition


  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.

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