• 4 eggs, separated
  • pinch of potato starch (optional)
  • pinch of salt


Beat egg whites until very stiff. Can be done by hand (10 minutes).

In separate bowl, lightly beat egg yolks with salt. Fold yolks into whites. If using potato starch, blend in last.

Drop by teaspoonfuls into boiling hot soup. Cook for 15 minutes. Yields enough for 8-quart pot.