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
4 large eggs
1/2 teaspoon lemon juice
1/4 teaspoon salt
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.
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.
Active Time: 20 Minutes
Total Time: 30 Minutes
Yield: 8 Servings