cherry soup with egg drops

Directions

1. 1

   Cherry Soup with Egg Drops Soup 1 quart stemmed and pitted cherries (canned or fresh) 1 tablespoon lemon juice 2 tablespoons granulated suga

2. 2

   Beat egg well

3. 3

   Stir in water then add flour, salt and nutmeg and beat vigorously with a fork or spoon until smooth

4. 4

   Bring the combined soup ingredients to a boil and drop the egg mixture from the tip of a teaspoon into the rapidly boiling soup

5. 5

   Cook for 5 minutes, and the dumplings will rise to the top when done

6. 6

   If soup is to be served iced, do not cook it with the egg drops

7. 7

   After bringing soup to a boil and cooking for 5 minutes, let it cool

8. 8

   Then chill it in the refrigerator in a glass jar for at least 2 hours before serving