Chinese Style Tomato Egg Drop Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Soup1 can (14.5 oz) Stewed Tomatoes3 cans (43.5 fl oz) water3 packets G. Washington's Broth or other powdered boullion2 tsp salt (or to taste)2 tsp pepper (or to taste)Egg Drops2 whole eggs (or equivalent egg substitute)1 Tbs waterThickening1/4 cup corn starch3/4 cup water
Combine Tomatoes, salt, pepper, & broth in blender. Liquify on highest setting. Add 3 cans of water to and the liquified mixture to a pot and bring to a boil. Mix Corn Starch with 3/4 cup of water and add to the boiling soup. Reduce heat and simmer 5 minutes to thicken soup.
Beat 2 eggs with a tablespoon of water and slowly add to the simmering soup. Stir slowly to break up the drops. Serve
Serving Size: makes about 8 1 cup servings
Beat 2 eggs with a tablespoon of water and slowly add to the simmering soup. Stir slowly to break up the drops. Serve
Serving Size: makes about 8 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 52.2
- Total Fat: 1.5 g
- Cholesterol: 53.7 mg
- Sodium: 1,198.4 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.0 g
- Protein: 2.3 g
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