"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Egg Drop Soup Recipe

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This recipe for Egg Drop Soup, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb Dakken - Northwood-Kensett
Added: Friday, April 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 1/4 cubes chicken bouillon
4 cups hot water
1 Tablespoon plus 1 teaspoon cornstarch
1 Tablespoon plus 1 teaspoon soy sauce
2 Tablespoons distilled white vinegar
2/3 green onion, minced
2 eggs, beaten

Directions:
Directions:
In a large saucepan, dissolve the bouillon in the hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the eggs through fork tines into the saucepan while stirring. Serve at once.

Personal Notes:
Personal Notes:
Students say this is better than any they have at those buffet chain places! They are impressed by seeing the cornstarch thicken it up.

 

 

 

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