Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

KOREAN EGG BROTH




Source of Recipe


Leanne Luke, Honolulu hawii






List of Ingredients



• 1/3 C diced celery
  
• 2 chicken bouillon cubes
  
• 1/2 pound pork, thinly sliced
  
• 1/2 tsp salt
  
• dash pepper
  
• 2 eggs, well beaten
  






Instructions



1. Place celery in 2 quarts of water in large saucepan. Bring to a boil.
   
2. Add bouillon. Add pork and cook until tender.
   
3. Add seasonings. SIMMER ONE HALF HOUR.
   
   
   Add seasonings. Simmer one half hour.
   
4. Bring to a quick boil. Pour eggs in gradually. remove from heat immediatly
   






Final Comments


serves 8