EGG DROP SOUP
3 cups chicken broth
1 tsp salt
dash of white pepper
1 med. green onion (with top), chopped
2 eggs, slightly beaten
Heat chicken broth, salt, and white pepper to boiling in a 2-quart
saucepan. Stir green onions into eggs. Pour egg mixture slowly
into broth, stirring constantly with fork until egg forms shreds.
Makes about 3 cups.