Chinese Style Tomato Egg Drop Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Chinese Style Tomato Egg Drop Soup calories by ingredient



Number of Servings: 8

Ingredients

    Soup
    1 can (14.5 oz) Stewed Tomatoes
    3 cans (43.5 fl oz) water
    3 packets G. Washington's Broth or other powdered boullion
    2 tsp salt (or to taste)
    2 tsp pepper (or to taste)

    Egg Drops
    2 whole eggs (or equivalent egg substitute)
    1 Tbs water

    Thickening
    1/4 cup corn starch
    3/4 cup water

Tips

you can lower the sodium by using low sodium boullion and elminate the additional salt. Soup does not need to be thick but needs some starch to give it body.


Directions

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