Yield
4 servings (serving size: 1 cup)

Pour the beaten eggs through a sieve into the simmering broth to create the characteristic ribbons in the soup.

How to Make It

Place broth in a medium saucepan; bring to a boil. Reduce heat to low; place a wire mesh sieve over saucepan. Strain eggs through sieve into pan. Remove from heat; stir in onions and salt.

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