Ingredients
- 2 envelopes unflavored gelatin
- 1 can (18 ounces) tomato juice
- 3 chicken bouillon cubes or 3 teaspoons instant chicken bouillon
- 2 cups boiling water
- ½ teaspoon grated onion
- ⅛ teaspoon salt
- Dash pepper
- Lemon wedges
Directions
- Sprinkle gelatin on tomato juice to soften.
- Dissolve bouillon cubes in boiling water; add to gelatin mixture, stirring until gelatin is dissolved.
- Stir in onion, salt and pepper.
- Cool; chill until set.
- Break up with fork; garnish with lemon.