Extra Eggie Egg Drop Soup

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 53.7
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 496.2 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 4.0 g

View full nutritional breakdown of Extra Eggie Egg Drop Soup calories by ingredient


Introduction

This recipe will make a nice BIG pot of Extra Eggie Egg Drop Soup. I made it for a pot luck for about 20 people and they LOVED it! If you don't need as much soup, simply cut the recipe in half or quarter. This recipe will make a nice BIG pot of Extra Eggie Egg Drop Soup. I made it for a pot luck for about 20 people and they LOVED it! If you don't need as much soup, simply cut the recipe in half or quarter.
Number of Servings: 18

Ingredients

    16 c. Water
    1/2 c. Corn Starch
    12 tsp. Better than Bullion Chicken Base, Reduced Sodium (or 12 tsp. bullion or 12 bullion cubes)
    2 c. Corn, frozen, fresh or canned
    4 Tbsp. Soy Sauce, Less Sodium (Great Value brand is what I use)
    10 Egg Whites, slightly beaten
    4-5 Green Onions, chopped

Directions

Add 15 cups of water to a large stock pot. Bring to a boil. In the mean time, mix one cup of water with corn starch and chicken base until smooth (I use my Magic Bullet). Slowly stir about half a cup of the boiling water into the mixture to temper. Slowly add the mixture to the boiling water, stir. Once boil has resumed, add frozen corn. Bring back to medium to low boil for approximately 15 minutes (until desired thickness), stirring often. Add egg whites and allow to stand for about one minute. Stir slowly to break up the egg. Add soy sauce and green onion right before serving.

Serving Size: Makes about 18 one cup servings

Number of Servings: 18

Recipe submitted by SparkPeople user DHARMONSCHICK.