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Egg Drop Soup

3 quarts water
6 eggs -- well beaten
9 chicken bouillon cubes
1 1/2 cups green onions, finely chopped
1/3 cup soy sauce
and tops

Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved.

Stir in soy sauce; return to a boil.

Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon.

Eggs will separate to form fine threads. Stir in green onions.

Serve immediately.

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