Egg drop soup

12 servings

Ingredients

Quantity Ingredient
3 quarts Water
9 Chicken Bouillon Cubes
⅓ cup Soy Sauce
6 Eggs, Well Beaten
1½ cup Finely Choped Green Onions And Tops

Directions

Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. Stir in green onions. Serve immediately. Typed by Syd Bigger.

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