To Clear a Soup with Meat and Egg White

Preparation info

  • Difficulty


  • About

    4 cups


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • ½ pound ground raw stewing meat
  • 1 carrot, scraped and coarsely chopped
  • 1 rib celery, without leaves, coarsely chopped
  • 1 egg white (save yolk for another purpose)
  • 4 cups cold beef or chicken soup
  • 2 sprigs parsley
  • 1 bay leaf
  • 1 eggshell


  1. Place the raw meat in a large saucepan and add the chopped carrot and celery. Blend lightly.

  2. Beat the egg white lightly with a rotary beater or wire whisk. Do not beat until stiff, only frothy. Stir the egg white into the raw-meat mixture with a wooden spoon. Pour the cold broth over the meat and stir lightly with the spoon. Add the parsley and bay leaf. Crush the eggshell and add it.

  3. Bring the mixture to a rolling boil, stirring constantly with a wooden spoon. Remove the saucepan from the heat.

  4. Place a sieve over a mixing bowl and line it with a double layer of cheesecloth or with a piece of clean flannel. Pour the contents of the saucepan into the sieve and let it drain thoroughly. Reheat the broth before serving.