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.
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.