#2682 - Quick Egg Drop Soup

(by Shirley McNevich)

4 cups chicken broth
1/2 tsp. pepper
1 tsp. salt (if necessary)
1 or 2 eggs
1 or 2 TBSP water
1 or 2 spring onions (finely chopped)

In a pot over medium heat add chicken broth, pepper and salt (if necessary)--stir/ bring to a light boil. Once boiling, in a cup add one egg and 1 TBSP water--beat with a fork. Turn heat back slightly on the broth, then stir the broth with the fork while very slowly pouring the egg mixture into the broth. You will see strands of cooked egg now in the soup. If you want the soup thicker, repeat with another egg and another 1 TBSP water. Ladle the soup into serving bowls and top each bowl of soup with some chopped spring onions.