Egg Drop Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
4 cups water4 tsp or cubes chicken buillion2 tbsp cornstarch2 egg whites, lightly beaten4 tbsp chopped green onion
In a medium stock pot, mix cold water and chicken buillion with cornstarch. Slowly heat over medium heat, stirring frequently.
Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.
Number of Servings: 4
Recipe submitted by SparkPeople user AMYLEIGHRIOS.
Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.
Number of Servings: 4
Recipe submitted by SparkPeople user AMYLEIGHRIOS.
Nutritional Info Amount Per Serving
- Calories: 46.0
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 801.0 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.0 g
- Protein: 4.0 g
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