Ingredients Edit

Directions Edit

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