Egg Drop Soup

  • 1 chopped green onion
  • 1 tsp salt
  • 1 tsp white pepper
  • 2 eggs
  • 3 cups Chicken Borth

Heat broth, salt, and white pepper to rolling boil in 2-quart saucepan over high heat. (If broth is not heated to a rolling boil, egg will not form threads.) Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork, until egg form threads.