"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Egg Drop Soup Recipe

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This recipe for Egg Drop Soup, by , is from Story County Medical Center Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stasia Renfrow
Added: Sunday, January 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1-1/2 tablespoons cornstarch
2 eggs
1 egg yolk

Directions:
Directions:
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

 

 

 

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