Irish Egg Drop Soup Recipe -
Irish Egg Drop Soup Recipe
  • READY IN 45 mins

Irish Egg Drop Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. 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 More Reviews

Most Helpful Positive Review
Nov 04, 2006

I made this soup & after reading the one review i added an extra cube of bullion, 4-5 cloves of pickled garlic, lots of salt & pepper, some dried parsley flakes, and sprinkled it with a little bit of parmesean cheese @ the end. I thought it was very tastey, i'm definitley going to be making it again. I love that it's filling & easy on the wallet.

Most Helpful Critical Review
Nov 08, 2005

This recipe is very, very bland and almost tasteless. I added salt, pepper, and an extra bullion cube also...I wouldn't make it again. it was warm and somewhat tasy after being in the fridge and reheated one day, though...but still needs something...


15 Ratings

Nov 09, 2009

I really like the idea of adding the potatoes and onions to Egg Drop Soup - makes it a good deal more filling and nourishing. My soup had plenty of flavor as I started by simmering rotisserie chicken bones & skin to make the broth, then strained the broth and continued with the recipe. Crumbled bacon pieces and fresh parsley boosted the flavor.

Oct 26, 2010

i added 2 more potatoes, 3 more eggs, 3 cloves of garlic a tablespoon of soy sauce, replace the large onion for 3 green onions, and 6 small chicken bouillon cubes ( you end up using 12 cups of water) for more of a chicken flavor, and 2 tabel spoons of rosted sesame seeds. Its going to be good and it should be enough to feed 3 for a couple days. Good food for when your under the weather. Also you need to stir the eggs in one direction only for long strands or you will get chunky eggs.

Mar 02, 2010

I'm giving this a 5 all the way due to the addition of potato and onion. I read the other reviews and tasted it with one cube and it was okay but I did think it needed more BUT, I like the salt. I added another cube and a shake of parsley and a bit of black pepper (personal preference with anything egg) and I think it tasted better than the typical egg drop. Next time I will not let my potatoes get as done as they did but again just a personal preference and nothing do do with the taste. SO simple and SO satisfying. You could even put in some peas and carrots if you wanted. Egg Drop is a MUST for me when I stir-fry and I will definitley be making this soup again. Thank you!

May 22, 2012

5 stars! I added some cubed carrots for an extra taste. Awesome!

Jan 26, 2012

Wonderful recipe. As others stated I added more bouillon to kick up the flavor, but a very nice recipe and quick. Thank you.

Oct 18, 2011

This is about how I make potato soup. Only of course there's milk, salt, pepper, garlic a little corn too. Adds protein to an otherwise starchy dinner.


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  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 384 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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