Irish Egg Drop Soup

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.

Step: 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.

Per Serving: 237 calories; protein 9.1g; carbohydrates 36.3g; fat 6.6g; cholesterol 139.7mg; sodium 384.1mg.