Egg Soup

Ingredients

 * 4 cups water
 * 4 cubes chicken bouillon
 * 2 eggs
 * 1 teaspoon dried parsley
 * 1 tablespoon dried minced onion
 * 1 tablespoon corn starch

Directions

 * 1) In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
 * 2) Lightly beat eggs together. Gradually stir into soup.
 * 3) Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.