EGG DROP SOUP I
A family favorite when we're sick. Garnish with parsley flakes and serve with soy sauce. Better than chicken soup!
Provided by Denise Smith
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 4
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 56.2 calories, Carbohydrate 3.9 g, Cholesterol 93.6 mg, Fat 2.7 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 1187.9 mg, Sugar 0.5 g
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