Egg Drop Soup - cooking recipe

Ingredients

2 chicken bouillon cubes
1/2 c. minced cooked ham
1/2 c. frozen peas
2 eggs
1/4 tsp. salt

Preparation

About 15 minutes before serving.
In medium saucepan over high heat, heat 3 cups water to boiling.
Add bouillon cubes, ham and peas; heat to boiling again; cook 3 minutes.
Meanwhile, in small bowl with fork, beat eggs and salt slightly; stir into soup and cook, stirring until soup just begins to boil.
Remove from heat immediately.
Makes 4 cups.