Egg Drop Soup

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

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 54
Caloriesfromfat 45 %
Fat 2.7 g
Satfat 0.9 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 5.7 g
Carbohydrate 1.5 g
Fiber 1.1 g
Cholesterol 106 mg
Iron 1 mg
Sodium 570 mg
Calcium 31 mg

Ingredients

4 cups fat-free, less-sodium chicken broth
2 large eggs, lightly beaten
3 tablespoons chopped green onions
1/4 teaspoon salt

Preparation

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.

Note:

Barbara Kafka,

January 2008