Appetizers / Soups / Salads

Hungarian egg drop soup is for Lunch.

Hungarian egg drop soup takes 10 minutes to prepare.

Hungarian egg drop soup takes 15 minutes to cook.

Hungarian egg drop soup makes 6 servings.

The ingredients for Hungarian egg drop soup are:

2 large eggs
1.5l tapwater
3 cubes of chicken stock (Tesco, 11g each)
1 tsp ground black pepper, sweet ground paprika, ground cumin (I wrote 1tsp to all but you may use less or more) and bayleaves (4 small leaves) to season
2 tbsp of plain vinegar to taste

Here is how you make Hungarian egg drop soup:

Boil the water, dissolve the chicken broth cubes and season it with the peppr, paprika, cumin and the bay leaves. Let it cook for a couple of minutes till you smell the bayleaves. If neccessary, skim the top of the soup.Beat the eggs in a bowl, bring the soup to a boil and pour the eggs in, stirring it slightly. Lower the heat and cook it for another couple of minutes.Take it off the stove and stir in the vinegar. Serving Size: Makes 6 cupsNumber of Servings: 6Recipe submitted by SparkPeople user KAMILLAVIRAG1.

The nutritional information for Hungarian egg drop soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 40.1

• Total Fat: 1.8 g
• Cholesterol: 61.7 mg
• Sodium: 29.3 mg
• Total Carbs: 0.9 g
• Dietary Fiber: 0.3 g
• Protein: 2.2 g