With the eggs that we get faithfully everyday from our laying hens, I was trying to come up with another way to use some up. I then saw someone talking about eating egg drop soup on Facebook. Ding, ding, ding! Egg drop soup it would be. But, I wanted to make the soup a little more of a meal, rather than an appetizer. In comes frozen mixed veggies and spinach.

This whipped up in no time at all and was a satisfying and warming lunch. I always tend to make more for a meal just because of the size of my family, but feel free to halve this recipe to suit your needs. Hopefully you will enjoy this quick and simple soup to warm you up on a cold day! -Shelley.

Vegetable Egg Drop Soup

10 c chicken stock/broth
2 t parsley
1/2 t ground ginger
Ground black pepper to taste
{Salt to taste, if necessary…I didn’t use any extra}
1 t sesame oil (if you have it it adds a nice touch, if not no worries)
1 T soy sauce
1 pound frozen mixed vegetables
5 eggs + 1 T water, whisked together well
2 large handful spinach
Hot sauce to taste {optional}

In a large stock pot heat chicken broth on high on stove.

Add mixed veggies and bring to boil, simmer until veggies are tender and cooked through, about 5 minutes.

Add parsley and pepper…

Ground ginger…

Sesame oil…

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Soy sauce…

In a mixing bowl, whisk together well eggs and 1 T of water.

Make sure soup is at a boil and then slowly pour egg mixture through a large slotted spoon, drizzling around the soup pot. Cook until egg is cooked through {doesn’t take long at all!}.

Add the handfuls of spinach and cook until wilted.

Add hot sauce in the soup or serve on the side for people to add themselves.

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Enjoy!