Irish Egg Drop Soup

Irish Egg Drop Soup

13
JULINOE 1

"This is a hearty potato and egg soup that sticks to your bones and best of all you probably have all the ingredients you need already."

Ingredients 45 m {{adjustedServings}} servings 237 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Place the potatoes, onion, margarine and bouillon cube into a soup pot, and fill with enough water to cover the potatoes by 1 to 2 inches. Bring to a boil, and cook for 30 minutes, until potatoes are falling apart. You can smash them up a little if you prefer the texture. Drizzle the beaten eggs into the pot, while stirring constantly. Continue to cook and stir for about 2 minutes, until the eggs are completely cooked in long strands.
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Reviews 13

  1. 15 Ratings

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akyramoto
11/4/2006

I made this soup & after reading the one review i added an extra cube of bullion, 4-5 cloves of pickled garlic, lots of salt & pepper, some dried parsley flakes, and sprinkled it with a little bit of parmesean cheese @ the end. I thought it was very tastey, i'm definitley going to be making it again. I love that it's filling & easy on the wallet.

Pam H
11/8/2005

This recipe is very, very bland and almost tasteless. I added salt, pepper, and an extra bullion cube also...I wouldn't make it again. it was warm and somewhat tasy after being in the fridge and reheated one day, though...but still needs something...

gapch1026
11/9/2009

I really like the idea of adding the potatoes and onions to Egg Drop Soup - makes it a good deal more filling and nourishing. My soup had plenty of flavor as I started by simmering rotisserie chicken bones & skin to make the broth, then strained the broth and continued with the recipe. Crumbled bacon pieces and fresh parsley boosted the flavor.