Vegetable Egg Drop Soup

Despite it being spring here in Baja, the weather has taken a turn and is making us feel like it is winter once again. So on this cold rainy day I decided that soup was in order. Such an easy and versatile soup, you can really add any veggie you want and it will taste delicious!
Vegetable Egg Drop SoupStock
4 quarts of water
Turkey Bones
Egg Shells
4 TBS Apple Cider Vinegar

Boil for at least twelve hours and then remove the bones and egg shells. Bring the stock back a boil and add:


1/2 of a medium head of cabbage, thinly sliced
2 green onions thinly sliced
4 garlicĀ  cloves, crushed
1 TBS grated ginger

Once veggies are cooked add:

4 beaten eggs, pouring in slowly continuously stirring.
1 cup of shredded turkey
4 TBS soy sauce

Makes about 6 servings.

This is part of Pennywise Platter Thursday at the Nourishing Gourmet, Hearth and Soul, Tuesday Twister, Sunday Soup Night,


About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


  1. I love your version of egg drop soup, particularly with the cabbage, it sounds delicious! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

  2. Adding a tablespoon of apple cider vinegar or lemon juice to the water in which you boil the bones and egg shells will help leach more calcium into the stock. I put together after dinner with leftover bones and bring it to a simmer. I leave it on the lowest setting on my stove overnight, then remove the bones and shells in the morning. The waste will be so de-calcified that they are crumbly soft!

    I put the stock in the fridge and let the fat rise and harden while I’m at work, so it is ready to pull off to make a quick low-fat soup when I get home.

  3. No, the egg shells don’t add any flavor. They are rich in calcium, just like the bones, making for a more nourishing soup.

  4. I am fascinated by the egg shells. Do they give a special flavour to the soup?

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