Tuesday, May 18, 2010

Egg Drop Soup

3 cups chicken broth
1 green onion (chopped, including top)
2 eggs (slightly beaten)
1/4 tsp salt (or more if desired)
dash of white pepper

Bring chicken broth, salt and white pepper to a boil in a 3-qt. sauce pan. Stir onion into eggs and pour egg mixture slowly into broth, stirring constantly with a fork until eggs form threads. Aprox. 4 servings (3/4 cup each).

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