Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 6 gallons | WATER; BOILING |
| 30 eaches | EGGS SHELL |
| 1¼ pounds | ONION GREEN FRESH |
| 3½ cup | SOUP GRAVY BASE CHICKEN |
1. STIR SOUP AND GRAVY BASE INTO BOILING WATER.
2. POUR WELL BEATEN EGGS SLOWLY SLOWLY INTO BOILING SOUP, STIRRING WITH A SPOON UNTIL ALL EGGS ARE ADDED. BRING TO A BOIL; COOK 3 MINUTES.
3. ADD ONIONS.
NOTE: IN STEP 3, 1 LB 8 OZ FRESH GREEN ONIONS A.P. WILL YIELD 1 LB 4 OZ CHOPPED GREEN ONION.
Recipe Number: P00900
SERVING SIZE: 1 CUP