Egg Drop Soup

Source: Magazine clipping
Serves: 4
Prep: 10 min
Cook: 10 min total

Ingredients

5 cups chicken broth
1/2 teaspoon sugar
1 egg, lightly beaten
1/3 cup sliced fresh spinach
2 green onions, sliced

Steps

In a large saucepan, bring the broth and sugar to a boil over medium heat. Reduce heat to low. Drizzle beaten egg into hot broth. Remove from the heat; stir in spinach and onions.

Notes

Yield: 4 servings. This is a second, distinct “Egg Drop Soup” recipe (printed clipping) appearing on the same source page as the handwritten Dorothy Daffron version — filed separately as egg-drop-soup-kraft.md.