Salty Egg Soup

Recipe Instructions In a large bowl, mash the eggs roughly with a potato masher. Add 4 cups of water and 2 tablespoons of the salt. Add additional water and salt to taste. Cover and refrigerate until serving time. Ladle into soup bowls. This recipe yields 12 servings. Each serving: 70 calories; 646 mg sodium; 192 mg cholesterol; 5 grams fat; 1 gram saturated fat; 1 gram carbohydrates; 6 grams protein; 0 fiber.