3 c. chicken broth
1 tsp. salt
Dash of white pepper
1 med. green onion (with top), chopped
2 eggs, slightly beaten
Heat chicken broth, salt and white pepper to boiling in 2
quart saucepan. Stir green onion into eggs. Pour egg mixture slowly into
broth, stirring constantly with fork until egg forms shreds. 3 servings (about
1 cup each).
