Pour broth into pot. Add all vegetables. Bring to boil, turn heat down. Simmer for 5 minutes.
Scramble the eggs. Set aside. Melt the chicken fat. Pour into soup. Stir.
Slowly pour the scrambled eggs into pot, in a circular movement. Do not stir. Let eggs set. Season with salt & pepper to taste. Serve.
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.
There are 219 calories in 1 serving of Bone Broth Veggie Egg Drop Soup.