Egg Drop Soup Recipe (Paleo, GAPS Intro, Gluten-Free, Dairy-Free)
This simple and nourishing soup is a great way to use up egg whites.
Servings: 4 servings
Ingredients
- 1 quart broth
- 4 cups vegetables chopped
- 1 onion chopped
- 4 tablespoons fat lard, tallow, ghee, butter, coconut oil, etc.
- 4 egg whites
- Herbs and spices optional, to taste
Instructions
- Bring broth, vegetables, and onion to a boil in a medium sized pot.
- Reduce to a simmer, add fat, and cook for 25 minutes, or until vegetables are soft.
- Add egg whites. Stir continuously until they are cooked; they should look feathery.
- Serve (see suggestions) and enjoy!
Notes
This recipe is easily double or quadrupled. It also freezes well.