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Egg Drop Soup


Yield: 4 servings




4 cups water

4 cubes chicken bouillon

2 eggs

1 teaspoon dried parsley

1 tablespoon dried minced onion

1 tablespoon cornstarch



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.