What does tempering eggs mean in soup?

Tempering is slowly heating eggs by whisking them with hot broth before adding to the pot. This prevents the eggs from scrambling and creates smooth, silky ribbons instead of curds.

Can I use store-bought broth instead of homemade turkey stock?

Yes, store-bought turkey or chicken broth works, though homemade stock delivers deeper flavor and better body for this dish.

How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat; avoid boiling to prevent egg texture breakdown.

Can I make this soup ahead?

Yes, prepare the turkey stock in advance and refrigerate or freeze. Add pastina and tempered eggs just before serving for best texture.

What pasta shape should I use if I don't have pastina?

Small pasta shapes like orzo, ditalini, or tiny shells work well. Avoid large pasta as it overwhelms the delicate broth.

Italian Lemon Egg Pastina Soup with Turkey Stock

Name: Italian Lemon Egg Pastina Soup with Turkey Stock
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 leftover turkey carcass; 4 medium carrots; 3 celery stalks; 1 yellow onion; 1 bunch fresh thyme; 2 bay leaves; 1 bunch fresh parsley; 1 tbsp whole black peppercorns; Cold water, to cover; 6 cups homemade turkey stock; Kosher salt, to taste; 2 large eggs; 1 Parmigiano-Reggiano rind; 1 lemon; 2 cups pastina; 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving; Extra virgin olive oil, for drizzling; Freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish

CookOSBeta

Italian Lemon Egg Pastina Soup with Turkey Stock | CookOS

Ingredients

1 leftover turkey carcass
4 medium carrots
3 celery stalks
1 yellow onion
1 bunch fresh thyme
2 bay leaves
1 bunch fresh parsley
1 tbsp whole black peppercorns
Cold water, to cover
6 cups homemade turkey stock
Kosher salt, to taste
2 large eggs
1 Parmigiano-Reggiano rind
1 lemon
2 cups pastina
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Extra virgin olive oil, for drizzlingoptional
Freshly ground black pepper, to tasteoptional
Fresh parsley, chopped, for garnishoptional

19 Ingredients

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Instructions

1
Place the leftover turkey carcass in a pressure cooker or large stockpot.
2
Roughly chop the carrots and celery and add them to the pot.
3
Peel and roughly chop the onion, then add it to the pot.
4
Add the fresh thyme, bay leaves, fresh parsley, and whole black peppercorns.
5
Fill the pot with cold water up to the 2/3 line.
6
Cook the stock. If using a pressure cooker, cook on high for 1.5 hours. If using a stockpot, bring to a simmer and cook for several hours.
7
Once cooked, carefully release the pressure and strain the stock through a fine-mesh sieve into a large bowl or another pot. Discard the solids.
8
To make the soup, pour 6 cups of the homemade stock into a large pot and bring to a boil.
9
Season the stock generously with kosher salt, tasting as you go to ensure it's well-seasoned. Add the Parmigiano-Reggiano rind and a little lemon zest.
10
Once the stock is at a rolling boil, reduce the heat to a simmer and add the pastina. Cook for 8 minutes.
11
While the pasta cooks, crack the eggs into a small bowl and whisk. Temper the eggs by slowly whisking in a ladleful of the hot stock.
12
After 8 minutes, slowly pour the tempered egg mixture into the simmering soup while whisking constantly.
13
Continue whisking for 1 minute, then turn off the heat. Continue whisking off the heat for another minute.
14
Stir in the juice of half a lemon.
15
Grate in a generous amount of Parmigiano-Reggiano cheese and whisk until melted and combined.
16
Ladle the soup into bowls. Garnish with more grated cheese, a drizzle of good extra virgin olive oil, freshly ground black pepper, and chopped fresh parsley.