Egg Drop Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 33.3
  • Total Fat: 2.0 g
  • Cholesterol: 74.0 mg
  • Sodium: 673.3 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 2.5 g

View full nutritional breakdown of Egg Drop Soup calories by ingredient


Introduction

I found this recipe in a Miserly Mom's Cook Book and it was just too good to pass up! Cheap AND healthy! ^_^ I found this recipe in a Miserly Mom's Cook Book and it was just too good to pass up! Cheap AND healthy! ^_^
Number of Servings: 5

Ingredients

    5 Cups Water
    4 servings Chicken Buillon

    **You can also just use 4 to 5 C. chicken stock**

    1tsp. ground ginger root
    2 large Eggs--beaten
    1 Scallion or green onion--finely chopped.


Tips

A larger pot gives you more room to drizzle the eggs. Otherwise, you may need to try and hold cooked egg off to the side to drizzle in the boiling water.

If the eggs are thick, add 2 Tbsp of water (or more if necessary) to thin the eggs out and make them easier to drizzle.

Do not wisk soup! This will cause the egg to break into small pieces and look like scrambled eggs.


Directions

1. Place water/chicken stock in decently sized soup pot and bring to a boil.

2. Add buillon and allow to mix correctly if using water.

3. Add tsp of ground ginger

4. Allow water to get to a good boil.

5. While waiting, chop green onion/scallion and beat eggs.

6. Drizzle beaten eggs over boiling stock. The temperature of the water cooks the egg immediately.

7. Remove from heat and top with green onion or scallions and serve.

Serving Size: Serving size: 1 Cup. Serving #: 5

Number of Servings: 5

Recipe submitted by SparkPeople user DHAMPIR17.