Heat the butter in a pan. Add onion till golden brown.
Add meat and fry till brown. Add the boiling water and let the meat cook.
When cooked strain the soup, remove the fat completely by cooling and straining.
Boil the soup and add egg white slowly (pouring in a thin stream) to the soup continuously stirring.
Add salt, let it boil again for 2 minutes.
Strain the soup again.
Serve hot. Clear Chicken Soup,