|Ground beef||10 Ounce|
|Onion||1 Medium, finely chopped|
|Bay leaf||1 , chopped|
|Celery||2 Cup (32 tbs)|
|Plum tomatoes||1 Cup (16 tbs), chopped|
|Carrot||1⁄2 Cup (8 tbs), chopped|
|Egg whites||3 (With Shells)|
|Beef stock||6 Cup (96 tbs)|
Combine the ground beef, onion, celery, carrot, egg whites and shells, parsley, thyme, cloves, bay leaf, peppercorns, tomatoes, Beef Stock, and salt in a soup pot.
Bring to a boil, reduce the heat, and simmer, uncovered, for 1/2 hours, removing any scum that appears on the surface.
Strain the stock and remove all fat.
Taste for seasoning.