Egg Drop Soup

3 cups chicken broth
1 teaspoon salt
1 dash white pepper
1 medium green onion, chopped (with top)
2 eggs, slightly beaten

1. Heat chicken broth, salt, and white pepper to boiling in a 2-quart saucepan.
2. Stir green onions into eggs.
3. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds.
4. Makes about 3 cups