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CHINESE EGG DROP SOUP 
3 c. chicken broth
1 tsp. salt
Dash of white pepper
1 med. green onion (with top), chopped
2 eggs, slightly beaten

Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds. 3 servings (about 1 cup each).
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