Egg Drop Soup

This is my version after looking at a couple different recipes. Mostly I used this one.

4 cups chicken broth, divided
1/8 teaspoon ground ginger
1 heaping tablespoon dried chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 whole eggs
1 egg yolk

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan and bring to a rolling boil. In a cup or small bowl stir together the remaining broth and cornstarch until smooth. Add the cornstarch mixture to the saucepan after it has begun to boil.

In a small bowl whisk the eggs and egg yolk together using a fork. Turn off the heat JUST prior to putting the eggs into the soup. (This will help the eggs to have a silky texture.) Drizzle egg a little at a time from the fork into the boiling broth mixture. Stir the soup in a clockwise direction with a wooden spoon while drizzling the egg. Egg should cook immediately.

Favorite Taco Soup

1 -1 1/2 lbs ground beef
1 large onion, chopped
1 green bell pepper, chopped
16 oz tomato sauce
2 28 oz cans of diced tomatoes
2 16 oz cans of whole kernel corn, undrained
2 16 oz cans of kidney beans, undrained
1 package of taco seasoning

grated cheddar cheese
sour cream
corn chips

Brown the ground beef, onion and pepper in a large pot. Drain. Stir in the tomato sauce, tomtaoes, corn, kidney beans, and taco seasoning. Simmer for 30 minutes uncovered. Serve topped with cheese, sour cream, and chips.

Yield: 16 servings

We eat this soup a lot in the winter. It's so yummy and so easy to make. Seriously anyone can make this soup. The hardest part is opening all the cans!

TIP: It makes a lot so we usually freeze some in individual serving sizes that are easy to pull out of the freezer later.