Italian Lemon Egg Pastina Soup

Place the leftover turkey carcass in a pressure cooker or large stockpot.

Roughly chop the carrots and celery and add them to the pot.

Peel and roughly chop the onion, then add it to the pot.

Add the fresh thyme, bay leaves, fresh parsley, and whole black peppercorns.

Fill the pot with cold water up to the 2/3 line.

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.

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.

To make the soup, pour 6 cups of the homemade stock into a large pot and bring to a boil.

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.

Once the stock is at a rolling boil, reduce the heat to a simmer and add the pastina. Cook for 8 minutes.

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.

After 8 minutes, slowly pour the tempered egg mixture into the simmering soup while whisking constantly.

Continue whisking for 1 minute, then turn off the heat. Continue whisking off the heat for another minute.

Stir in the juice of half a lemon.

Grate in a generous amount of Parmigiano-Reggiano cheese and whisk until melted and combined.

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.