Egg Drop Soup I Recipe
- 4 cups water
- 4 cubes chicken bouillon
- 2 eggs
- 1 teaspoon dried parsley
- 1 tablespoon dried minced onion
- 1 tablespoon cornstarch
step 1: In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
step 2: Lightly beat eggs together. Gradually stir into soup.
step 3: Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.