Serves: 4
Total Calories: 651
Bring broth with salt and pepper to a boil. In a spouted 2-cup measure, beat eggs lightly so as not to make them foamy. Turn heat off once broth has boiled. Pour eggs in a light stream about 8 inches above the pot through the tines of a fork. You will probably need help at this point unless you somehow position the fork to rest over the pot on its own, as you need to stir in the same direction constantly while dropping the eggs into the broth. Add minced green onions to each cup before serving.
This Egg Drop Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.
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