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A type of soup that contains a variety of ingredients that may include potatoes, other vegetables, milk, cream, meats, and herbs made into a hearty food that is always served hot.

A very tiny ball of pasta that is used mainly as soup pasta. If acini di pepe is unavailable, orzo may be substituted.

Small rings of pasta that are used in various soups and are also suitable for salads. A smaller version of the pasta is known as anellini.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

A round dumpling that is most often served in a chicken broth soup. The Matzo ball is made by combining Matzo meal (crushed dried flatbread), oil or butter, eggs, and seasonings together, forming the mixture into round balls approximately 1 inch or so in diameter.

A soup that is Spanish in origin and is much like French bouillabaisse. It is usually prepared with several types of fish and shellfish along with onions, tomatoes, garlic, herbs, spices, wine, and stock.

A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot.

A small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

The name given to any food dish prepared with mixed ingredients that include a starch (pasta, potato or grain), a protein (meat, poultry or fish), and vegetables combined with a soup sauce to keep it all together and baked in a covered dish.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

Imitation Crab, Imitation Lobster,

A traditional Italian broth soup that combines eggs, semolina flour, grated Parmesan cheese with a beef or chicken stock.

A traditional Mexican stew or soup that is made by combining honeycomb beef tripe, pazole (hominy, pork, and red chiles), garlic, a pig's, a calf's foot or bone marrow, onions, dried chiles and other various seasonings.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

A paste prepared with equal quantities of flour and butter that are kneaded together. It is used as a thickener that can be stirred into a hot sauce or soup.

A type of soup, which is native to Russia, in which beets are the main ingredient. It may also contain various vegetables and meats and can be served hot or cold.

A cold, uncooked soup that originated in southern Spain. It is prepared with puréed fresh vegetables, such as tomatoes, cucumbers, bell peppers, celery, and onions, that are combined with garlic, breadcrumbs, olive oil, vinegar, and lemon juice.

A type of soup stock prepared with dried bonito tuna flakes, seaweed, and water. It is used in Japanese cooking and is most often the simplest form of a base stock for noodle dishes.

Surimi seafood is a product made from Alaska pollock, which has been processed into several different forms and flavored with crab, shrimp, scallops, and lobster.

A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup.