Egg Drop Soup

Egg Drop Soup

3 cans chicken broth (10 oz. each) 1 egg, slightly beaten 2 T. chopped parsley

Heat broth just to boiling. Blend in beaten egg very slowly,stirring constantly, just until egg cooks and separates into strings. Remove from heat and cool slightly. Ladle into bowls and sprinkle lightly with parsley. Serves 6 Source: Best of Bridge

Contributed by :
* Catsrecipes Y-Group