Try this Chicken Egg Drop Soup recipe, or contribute your own.
Suggest a better description1. STIR SOUP AND GRAVY BASE INTO BOILING WATER. 2. POUR WELL BEATEN EGGS SLOWLY SLOWLY INTO BOILING SOUP, STIRRING WITH A SPOON UNTIL ALL EGGS ARE ADDED. BRING TO A BOIL; COOK 3 MINUTES. 3. ADD ONIONS. NOTE: IN STEP 3, 1 LB 8 OZ FRESH GREEN ONIONS A.P. WILL YIELD 1 LB 4 OZ CHOPPED GREEN ONION. Recipe Number: P00900 SERVING SIZE: 1 CUP From the
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 100 | ||
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Calories: 115 | ||
Calories from Fat: 71 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 317.4mg | 98 % | |
Sodium 153.3mg | 5 % | |
Potassium 124.1mg | 3 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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