Serves: 3
Total Calories: 650

3 cups chicken broth (see Soups)
1 teaspoon salt
1 dash white pepper
1 , medium green onion, (with top), chopped
2 eggs slightly beaten

Heat broth, salt and white pepper to rolling boil in 2-quart saucepan over high heat. (If broth is not heated to a rolling boil, egg will not form threads.)

Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork, until egg forms threads.

3 servings

**This is a Chinese standard and amount the simplest soups in the world to make. The only trick is to be sure the broth is at a full, rolling boil as you stir in the beaten eggs. This ensures that the soup's signature thin threads of cooked egg float throughout.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 3
Total Calories: 650
Calories from Fat: 58

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Beef Egg Drop Soup
Beef and White Radish Soup
Chicken Broth
Egg Drop Soup
Hot-and-Sour Soup
Meatballs with Celery Cabbage Soup
Peanut Soup
Pork Dumpling Soup
Red Snapper and Celery Cabbage Soup
Shrimp-Tofu Ball Soup
Sichuan Vegetable Soup
Tomato Egg Drop Soup
Winter Melon Soup
Wonton Soup