Irish Egg Drop Soup Recipes

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EGG DROP SOUP



Egg Drop Soup image

We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma's old cookbook. -Amy Beth Corlew-Sherlock, Lapeer, Michigan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings (3 cups).

Number Of Ingredients 5

3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 large egg, lightly beaten
1 green onion, sliced

Steps:

  • In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Nutrition Facts : Calories 39 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 714mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

IRISH EGG DROP SOUP



Irish Egg Drop Soup image

This is a hearty potato and egg soup that sticks to your bones and best of all you probably have all the ingredients you need already.

Provided by JULINOE

Categories     Soup

Time 45m

Yield 4

Number Of Ingredients 5

2 large baking potatoes, peeled and cut into 1 inch pieces
1 large onion, coarsely chopped
1 cube chicken bouillon
1 tablespoon margarine
3 eggs, beaten

Steps:

  • Place the potatoes, onion, margarine and bouillon cube into a soup pot, and fill with enough water to cover the potatoes by 1 to 2 inches. Bring to a boil, and cook for 30 minutes, until potatoes are falling apart. You can smash them up a little if you prefer the texture. Drizzle the beaten eggs into the pot, while stirring constantly. Continue to cook and stir for about 2 minutes, until the eggs are completely cooked in long strands.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 36.3 g, Cholesterol 139.7 mg, Fat 6.6 g, Fiber 4.7 g, Protein 9.1 g, SaturatedFat 1.7 g, Sodium 384.1 mg, Sugar 3.3 g

IRISH EGG DROP SOUP



Irish Egg Drop Soup image

This is a hearty potato and egg soup that sticks to your bones and best of all you probably have all the ingredients you need already.

Provided by JULINOE

Categories     Soup

Time 45m

Yield 4

Number Of Ingredients 5

2 large baking potatoes, peeled and cut into 1 inch pieces
1 large onion, coarsely chopped
1 cube chicken bouillon
1 tablespoon margarine
3 eggs, beaten

Steps:

  • Place the potatoes, onion, margarine and bouillon cube into a soup pot, and fill with enough water to cover the potatoes by 1 to 2 inches. Bring to a boil, and cook for 30 minutes, until potatoes are falling apart. You can smash them up a little if you prefer the texture. Drizzle the beaten eggs into the pot, while stirring constantly. Continue to cook and stir for about 2 minutes, until the eggs are completely cooked in long strands.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 36.3 g, Cholesterol 139.7 mg, Fat 6.6 g, Fiber 4.7 g, Protein 9.1 g, SaturatedFat 1.7 g, Sodium 384.1 mg, Sugar 3.3 g

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