<P> Also in Spain, the similar and traditional sopa de ajo (literally "garlic soup") uses egg whites to thicken the broth in a similar fashion . </P> <P> In Austria, egg drop soup (Eierflockensuppe or Eierflöckchensuppe) is a simple, traditional recipe generally made for very young children or sick people . Scrambled eggs are mixed with flour and then poured into boiling soup in order to make small egg dumplings . Spices can be added to the egg - flour mixture according to taste . </P> <P> In Russia, semolina is usually boiled in the chicken stock before the eggs are whisked in for the more substantial fare, and flavored with chopped scallion and black pepper . A simple egg dough dumplings similar to lazy vareniki or the Ukrainian halushky are a frequent addition in the southern regions . </P> <P> In Cyprus and Greece the egg is beaten and then slowly stirred in the soup so it does not curdle . Lemon and rice are the additional ingredients besides the chicken stock to make Avgolemono . </P>

Where do the carbs come from in egg drop soup