Egg Drop Soup I81 Reviews
“A family favorite when we're sick. Garnish with parsley flakes and serve with soy sauce. Better than chicken soup!” - by Denise Smith
Original recipe yields 4 servings
- In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
- Lightly beat eggs together. Gradually stir into soup.
- 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.
Amount Per Serving (4 total)
- 56 cal
- 2.7 g
- 3.9 g
Based on a 2,000 calorie diet
Reviews (81)Rate This Recipe
"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 because it a..." See moredded color along with the taste. And I shook in a few drops of hot pepper sauce at the end along with the soy sauce. To make nicely shaped egg "shreds" in the soup, stir the broth in ONE direction. Slowly add the egg while stirring in that same direction. "
"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 gathe..." See morered made little yummy dumplings. VERY VERY EASY!!!!!!!!!!!"
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