Egg Drop Soup - Broke Food

Today's installment of broke food is just in time for the cold weather!  It's simple, filling, delicious, and best of all, it's inexpensive.  Have it by itself for a meal that is satisfying, or pair it with last week's broke food fried rice recipe, and you'll have enough to feed several people or have leftovers.  

Someone recently told me that I could make these recipes "richer" or have more ingredients in them.  I could, but that's not the point.  The point is to be able to make a meal with what you have on hand by using simple ingredients with just enough spices, additions, and creativity to make it feel like you're not scraping the bottom of the cupboard.   Egg Drop Soup also has just enough protein, in the form of the egg, to give it some substance and flavor. 

On a side note, I LOVE this soup if I've been sick.  It's wonderful for an upset tummy, and it's also very soothing if you've had a cold or the flu.  It just hits the spot in a satisfying way. 

Egg Drop Soup

16 oz (2 cups) chicken broth or prepared chicken bouillon (2 cubes bouillon to 2 cups water)

1 tablespoon soy sauce

A dash of garlic powder

1 egg, beaten  

2-3 green onions/scallions ( or 1 tablespoon chopped onion or 1 teaspoon dried minced onion)

Wire whisk

Optional: 1 teaspoon corn starch mixed with cold water (to thicken soup)* 

In a medium saucepan, bring broth or bouillon to a rolling boil.   Add soy sauce and dash of garlic powder.  Allow to cook for 1 minute and return to rolling boil.  Begin whisking the broth rapidly while pouring beaten egg into broth.  Whisk rapidly until egg forms cooked "strings."  Stop whisking and allow soup to return to a boil.  Add in onions and allow to cook for another minute or so, to combine flavors.  Thicken with cornstarch, if desired.  Serve hot.  Sample and then salt to taste.  Other seasonings to try are ground black pepper, a bit of ground/fresh ginger, or red pepper flakes. 

*Remember, when adding cornstarch to hot liquids, you must first add cold water to the corn starch and stir it well until it is dissolved.  Then pour it into your hot soup. Stir continuously until soup is desired thickness. 

The Best, Easiest Cheese Ball, Cheese Log, or Cheese Spread Ever!

I have been making this cheese ball for about 25 years because it is THAT good.  Plus, it's so easy to make, and it tastes fabulous.  Not only can it be made into a cheese ball, it can be a cheese log or, if left in it's softened state, can be used as a spread for tortilla pinwheel rollups!  

I've taken it to office parties, potluck dinners, or just made it because I like it!  Most people really love the flavors and are surprised to find out that the ingredients are so simple.  Here's the recipe!

EASY CHEESE BALL, CHEESE LOG, OR CHEESE SPREAD:

• 1 8 oz brick of cream cheese, softened
• Approximately 4-5 slices of deli sliced ham (If you buy the packages of Buddig Ham, those are perfect!)
• 3-4 green onions chopped (use both the white part and the green tops after cleaning and trimming off root ends)
• 1 Tablespoon soy sauce (packets of soy sauce from carryout are perfect for this!)
• chopped nuts, parsley, or bacon bits for exterior if using as cheese ball or log roll

Place the softened cream cheese in a bowl.  

Add in the green onions, soy sauce, and chopped ham.  

Mix until all ingredients are blended thoroughly and mixture is smooth.  

Place mixture into the refrigerator and allow it to set up or harden again.  Once it's firm use oiled plastic wrap or wax paper and form into a ball.  Roll in dried parsley, chopped nuts, shredded cheddar cheese, or bacon bits.  Refrigerate until ready to serve.  

To make this into tortilla rollups, leave the mixture softened and spread onto large tortillas.  Do not slice yet.  Refrigerate until cheese firms up, then remove from the refrigerator and slice into pinwheels!

I'm going to apologize for these rollups.  I was in a major hurry, as my light was fading, and the flash has gone out on my camera!  They may look a bit pitiful, but they tasted great!