Greek wedding soup
2 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | Env Chicken Noodle Soup Mix | |
| Making 4 cups soup | ||
| 1 | tablespoon | Dried Parsley Flakes |
| ⅓ | cup | Dried Whole Egg Powder |
| 1 | Env Lemon Juice Crystals | |
| 4 | cups | Water |
Directions
1. Cook the chicken soup according to package directions. 2. Mix the dried egg with ⅓ c water to make a cream. When soup is cooked, slowly ladle a thin stream of soup into the egg mix, stirring the egg vigouously, until about 1 cup of soup has been added. 3. Pour the egg mixture into the soup remaining in the pot, mixing well. 4. Remove from heat, add lemon crystals, and serve.Makes about 4 cups.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Date: File