"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Egg Drop Soup Recipe

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This recipe for Egg Drop Soup, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom

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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
You can add cooked and shredded chicken to this soup if desired. If you want the soup saltier then add some soy sauce to the soup and stir in. This is Lilly's favorite and sometimes she eats the entire batch by herself!

 

 

 

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