Tomato Egg Soup - cooking recipe

Ingredients

2 qt. chicken broth
2 c. stewed tomatoes, mashed into small pieces
2 Tbsp. cornstarch, blended with 1/4 cup cold water
3 eggs, beaten
4 tender scallions, chopped (use all parts)

Preparation

In large
pot, bring broth to boil.
Add tomatoes. When mixture boils again, stir in cornstarch.
Reduce heat and stir until soup thickens. Slowly stir beaten egg in simmering soup. When all the eggs have been stirred in, remove soup from heat. Serve
immediately,
sprinkled
with
raw,
chopped scallions. Serves 6.