Irish Egg Drop Soup recipe

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Ingredients

2 large baking potatoes, peeled and cut into 1 inch pieces
1 large onion, coarsely chopped
1 cube chicken bouillon
1 tablespoon margarine
3 eggs, beaten

Nutrition Info

236.7 calories
carbohydrate: 36.3 g
cholesterol: 139.7 mg
fat: 6.6 g
fiber: 4.7 g
protein: 9.1 g
saturatedFat: 1.7 g
servingSize: -
sodium: 384.1 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the potatoes, onion, margarine and bouillon cube into a soup pot, and fill with enough water to cover the potatoes by 1 to 2 inches. Bring to a boil, and cook for 30 minutes, until potatoes are falling apart. You can smash them up a little if you prefer the texture. Drizzle the beaten eggs into the pot, while stirring constantly. Continue to cook and stir for about 2 minutes, until the eggs are completely cooked in long strands.

Recipe Yield

4 servings

Recipe Note

This is a hearty potato and egg soup that sticks to your bones and best of all you probably have all the ingredients you need already.

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