Chinese Egg Drop Soup

I love egg drop soup and it turns out my daughter does too!  This recipe is super easy and healthy.

4 Cups Chicken Broth (I use low sodium & fat free)
2 Cups Water
3 Tbsps Soy Sauce (I use reduced sodium)
2 Garlic Cloves, smashed
1 Tsp Ground Ginger
1/2 lb Pasta (I like Ditalini)
2 Tbsps of Cornstarch, mixed with water
2 Eggs, slightly beaten
Scallions

Whisk together chicken broth, water, soy sauce, garlic and ginger.  Bring to a boil and simmer for about 10 minutes.  Remove garlic.  Add cornstarch and whisk to combine.  Add pasta.  Stirring occasionally, let the pasta cook until al dente.  Whisk in eggs. (Note: if you prefer chunks of egg then add a little of the hot soup to the egg before adding to the pot.)  Garnish soup with scallions.