Egg Drop Soup I

Egg Drop Soup I


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


servings 56 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  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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  1. 120 Ratings


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 ...

Yumm how easy was this!!! I made a double batch and its all I didnt have onion flakes so I just cut up some onion..turned out wonderful with chopped green onion on top.. will make agai...

This was an absolutely delicious recipe. It was a huge hit with my whole family, including my 1 year old! Thank you! I will definately make this again and sure to pass it on to my sister!

This was the most awful thing I have ever tasted! When I had a spoonful, I gagged and spat it out. I followed the recipe perfectly, but it was so sour and salty. I would have to tell you that yo...

VERY quick and easy! My kids who don't like soup raved over it.

this was great! it's very tasty and quick! will be making again.

This was pretty good. I used chicken stock. Much better than bullions.