Bone Broth Veggie Egg Drop Soup

Ingredients

• 2 1/2 cups chicken bone broth
• 2 cups green cabbage, chopped
• 1 cup zucchini, chopped
• 2 cups chopped broccoli
• 1/4 cup parsley
• 1/3 cup carrots, chopped
• 1 tbsp dehydrated onion
• 2 tbsps dehydrated diced red & green bell peppers
• 2 cups baby spinach
• 3 large eggs
• 1/2 cup chicken fat
• 2 cups beef bone broth

Directions

1. Pour broth into pot. Add all vegetables. Bring to boil, turn heat down. Simmer for 5 minutes.
2. Scramble the eggs. Set aside. Melt the chicken fat. Pour into soup. Stir.
3. Slowly pour the scrambled eggs into pot, in a circular movement. Do not stir. Let eggs set. Season with salt & pepper to taste. Serve.
4. Note: add various seasonings or flavors to taste such as Italian seasoning. For an Asian flavor add ginger, aminos and sesame oil. For hot and sour additionally add vinegar and chili with garlic paste.