Irish Egg Drop Soup



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

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.



Irish Egg Drop Soup