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Egg Drop Soup

 

Yield: 4 servings

 

Ingredients

 

4 cups water

4 cubes chicken bouillon

2 eggs

1 teaspoon dried parsley

1 tablespoon dried minced onion

1 tablespoon cornstarch

 

Directions

Egg Drop Soup

 

1. In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.

 

2. Lightly beat eggs together. Gradually stir into soup.

 

3. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.