Egg Drop Soup with Veggies

Nutrition per serving

Ingredients

• 4 cups low-sodium chicken broth$2.50
• 4 eggs, beaten$4.00
• 1 cup frozen peas$1.80
• 2 green onions, sliced$1.20
• 1 tbsp cornstarch$2.00
• 1 tsp ginger$2.50
• Total price$14.00

Instructions

1. Bring the broth, peas, ginger, and green onions to a simmer.
2. Mix the cornstarch with 2 tablespoons cold water. Stir into the soup until it thickens.
3. Slowly pour in the beaten eggs while stirring in one direction. Cook 1 minute.