Egg Drop Soup

Serves: 4
Total Calories: 900


1 (14-ounce) can chicken broth
1 cup frozen italian mixed vegetables
1/4 cup celery,sliced diagonally
1 egg - beaten
2 teaspoons cornstarch
1/4 cup water - cold


Place chicken broth in sauce pan and bring to a boil. Add the mixed vegetables and celery, bring to boil and cook for one minute then add 1/4 cup cold water mixed with cornstarch. Bring to boil and add the beaten egg while stirring. Cood for 2 minutes longer and serve in soup cups.

Nutritional Facts:

Serves: 4
Total Calories: 900
Calories from Fat: 65

This Egg Drop Soup recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.

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