Chicken Broth (Brodo Di Capone)

This is made like the meat stock, substituting a fowl in place of the beef and bones.

Rice Soup (Minestra Di Riso)

Meat stock.

2 tablespoons of rice.

Cover the rice with water and boil for ten minutes; then drain and add to the stock (after it has been strained), and boil for five or ten minutes more.

Stracciatella Soup (Minestra Di Stracciatella)

1 egg.

1/2 tablespoon of Parmesan cheese.

1 tablespoon bread crumbs.

Beat the egg, yolk and white together; add salt and the cheese, grated, and the bread crumbs; mix well together and add to the boiling stock (strained). Stir well with a fork to prevent the egg from setting, and boil for four or five minutes.

Lentil Soup (Brodo Di Lenticchie)

3 tablespoons of dried lentils.

1/2 tablespoon of butter 2 tablespoons of cream.

Meat stock.

Cover the lentils with water and boil until they are quite soft. Pass them through a colander or a sieve. Melt the butter in a saucepan, add the lentils and cream, mixing well, then add a ladleful of the stock, and boil for a few minutes; then add the rest of the desired amount of stock, a ladleful at a time.

Lettuce Soup (Zuppa Di Lattuga)

1 small lettuce Meat stock.

2 potatoes.

The leaves of a head of celery.

2 tablespoons of peas, fresh or canned.

4 heaping tablespoon of flour.

Pumpkin Soup (Zuppa Di Zucca)

1 slice of pumpkin.

2 tablespoons of butter.

1/2 cup of water 1 1/2 cups of milk.

1 tablespoon of sugar.

Peel the pumpkin and remove the seeds, cut into small pieces, and put into a saucepan with the butter, the sugar, a pinch of salt, and the water. Boil for two hours, then drain and put back into the saucepan with the milk, which has been boiled. Allow it to come to a boil, and then serve it with squares of fried bread.

Potato Soup (Zuppa Alla Provinciale)

2 large potatoes .

2 tablespoons of butter.

3 tablespoons of cream or milk.

2 yolks of eggs.

Soup stock.

Boil the potatoes, then rub them through a sieve. Put them into a saucepan with the butter, a little salt, and the cream or milk. Simmer until it is thick, then add the yolks of the two eggs to form it into a paste. Turn out onto the bread-board, cut into small dice, and throw them into the stock, which must be boiling. If desired, before serving sprinkle a little Parmesan cheese into the soup.

How To Make Fish Broth (Brodo Di Pesce)

1 liberal pound of fresh codfish, or any other lean fish for boiling.

1 quart of water 1 onion Parsley.

Salt and pepper.

Boil until fish is thoroughly cooked; strain and serve.