Egg Drop Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 62.9
- Total Fat: 3.3 g
- Cholesterol: 140.3 mg
- Sodium: 73.8 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.2 g
- Protein: 4.5 g
View full nutritional breakdown of Egg Drop Soup calories by ingredient
Introduction
I'm currently sick and needed a quick and easy soup to make that wasn't canned because the canned soups seem too heavy for me to finish. I'm currently sick and needed a quick and easy soup to make that wasn't canned because the canned soups seem too heavy for me to finish.Number of Servings: 4
Ingredients
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4 cups of water
4 bouillon cubes (beef or chicken) --can substitute the water and bouillon cubes for 4 cups of broth
3 eggs
a small handfull of any veggies you want to add...i added some mushrooms since that's what i had.
Directions
in a small pot bring the water and bouillon cubes to a boil.
add in the veggies and turn the heat down to a medium heat.
once the bubbles start to slow down scramble the 3 eggs and quickly drop them into the soup.
let it sit and simmer for 2 minutes while the eggs cook.
put it in your favorite bowl and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user LADYLOOMI.
add in the veggies and turn the heat down to a medium heat.
once the bubbles start to slow down scramble the 3 eggs and quickly drop them into the soup.
let it sit and simmer for 2 minutes while the eggs cook.
put it in your favorite bowl and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user LADYLOOMI.
Member Ratings For This Recipe
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EAISRAEL83
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MOM210
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MYTURNTOBE
I made this with a can of chicken broth and threw in green onions and mushromms. I had no idea egg drop soup could be so simple to make. - 1/27/10
Reply from LADYLOOMI (1/31/10)
i love how everyone seems to think that asian cooking would be really hard when most recipes that i know of from my childhood were 10 ingredients max.
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MCARBIN
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BIOSTAR