3 tbsp. cornstarch
6 tbsp. cold water
3 eggs
9 c. canned chicken broth
Salt to taste
3 tbsp. chopped parsley, optional

Put cornstarch and water into bowl and mix. In another bowl, break the eggs and beat them with a fork. Place chicken broth in a large pot; bring to a boil over high heat. Lower heat to a simmer. Add the cornstarch mixture to the broth stirring until it thickens and is clear. Slowly pour beaten eggs into soup. The eggs will form drops as they cook. After all eggs has been added, stir the soup once, add salt to taste, sprinkle with parsley. Serve the egg drop soup Chinese Style letting the children sip the soup directly from the soup bowls. makes 19 half cup servings.