Harshita Sinha
4 cups chicken broth, 2 beaten eggs, 1 tsp salt, 1/4 tsp white pepper, 1 tbsp cornstarch, and 2 chopped green onions.
In a large pot, bring the chicken broth to a boil over high heat.
Heat ghee in a pan.
While the broth is boiling, slowly pour the beaten eggs into the pot through a fork, stirring constantly.
Continue cooking for 1-2 minutes or until the egg drops are cooked through and the soup has thickened slightly.
Add salt, white pepper, and cornstarch to the soup and stir well to combine.
Reduce heat to low and simmer the soup for 5-7 minutes or until it has thickened to your liking.
Taste and adjust seasoning as needed. Garnish with chopped green onions and serve hot.