Irish Egg Drop Soup recipe

4 servings

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

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.