Egg Drop Soup I

Egg Drop Soup I

92

"A family favorite when we're sick. Garnish with parsley flakes and serve with soy sauce. Better than chicken soup!"

Ingredients

{{adjustedServings}} servings 56 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1188 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

  1. In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
  2. Lightly beat eggs together. Gradually stir into soup.
  3. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.
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Reviews

92
  1. 120 Ratings

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This is the easiest egg drop soup I've made and it's good! I used a ratio of one can of chicken broth and 2 eggs to make it a little more filling. Green onion instead of minced was nice becaus...

This is a great recipe! The broth was a little salty because of the cubes, so next time I will add another cup of water. Didn't have corn starch, so I used flour - and the chunks of flour that...

This recipe was easy and delicious. I would find soya sauce too powerful for this dish... so throwing in some green onions and ginger instead did the trick. The second time I made it I added ...