1 teaspoon salt
2 cup basic stock
2 teaspoons finely chopped green onions
In a small bowl, beat eggs with a pinch of salt; set aside.
In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into boiling stock, stirring constantly. Cook for 1 minute.
Place remaining salt and onions in a serving bowl. Add soup; serve hot.
Carb Count: 0.5 carbs per serving. Makes 4 servings.
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