In a large pot, bring the chicken stock to a boil over high heat. Season to taste with salt. Gradually pour in the beaten eggs, whisking constantly with a large cooking fork until soft threads of egg form, about 1 minute. Pour the soup into a warm tureen. Serve immediately with the green onions mounded in the center. CHIPPED FROM THE BOTTOM OF SHARONS IGLOO ^^OO^^ Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On THU, 2 MAR 1995 205819 GMT
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|Serving Size: 1 Serving (2880g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 311 (30%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 86.4mg||27 %|
|Sodium 4118.6mg||142 %|
|Potassium 3029mg||80 %|
|Total Carbohydrate 101.9g||30 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 101.8g|
|Protein 72.6g||104 %|
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Calories per serving: 1038
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