Friday, December 26, 2008

LOW CARB EGG DROP SOUP

3 whole eggs, beaten (maybe less?)
1 bunch green onions, chopped (I use about 4 onions)
4 cups chicken broth
2 Tablespoons soy sauce

Beat eggs with a fork, but do not cook yet.

Add remaining ingredients to a pot and bring to boil.

Once boiling, take a spoon and turn it upside down from the way we
eat with it. Pour the beaten eggs very slowly, in a thin stream,
over the spoon and into the broth. The result should be ribbons of
egg in the broth.

Total Carbs: 2
Fiber: trace
Net Carbs: <2

2 comments:

Julie said...

Mmm...this sounds yummy! :)

Marlene said...

I just tried it. It hit the spot for a craving for a hot bowl of soup.


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