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Egg Drop Soup is the perfect way to start an Asian meal. “If you want, you can add 2 minced water chestnuts and/or a sliced green onion,” writes Mary Kelley of Minneapolis, Minnesota.
This recipe is:
Quick
Nutritional Facts 1-1/4 cups equals 42 calories, 2 g fat (trace saturated fat), 53 mg cholesterol, 1,181 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.
Originally published as Egg Drop Soup in Taste of Home December/January 2006, p59
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Reviewed on Jan. 14, 2009 by mireds
This soup was terrible! It had absolutely no flavor at all. I had to salvage it by dumping a bunch of salt and instant bouillon into it! It tasted pretty good after that but I definitely will not use this recipe again!
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