Irish Egg Drop Soup

SUBMITTED BY: JULINOE

"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."

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Read Reviews (2)

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

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

DIRECTIONS

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.

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REVIEWS

Reviewed on Nov. 8, 2005 by Pam H

This recipe is very, very bland and almost tasteless. I added salt, pepper, and an extra... MORE

Reviewed on Nov. 4, 2006 by akyramoto

I made this soup & after reading the one review i added an extra cube of bullion, 4-5 cloves... MORE

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Nutritional Information

Irish Egg Drop Soup

Servings Per Recipe: 4

Amount Per Serving

Calories: 242