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.
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- 5 cups chicken broth
- 1/2 teaspoon sugar
- 1 egg, lightly beaten
- 1/3 cup sliced fresh spinach
- 2 green onions, sliced
- In a large saucepan, bring broth and sugar to a boil over medium heat.
- Reduce heat to low. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in spinach and onions. Yield: 4 servings.
Originally published as Egg Drop Soup in Taste of Home
December/January 2006, p59
Reviews forQuick Egg Drop Soup
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MY REVIEW
Reviewed Mar. 14, 2014
"This was good but not great. I added at least double the spinach and green onions for more flavor and used soy sauce at the table."
MY REVIEW
Reviewed Jan. 14, 2009
"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!"
