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A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

A type of soup made with regional foods representative of Scotland in a manner that would reflect a recipe derived from the heritage of this country.

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

A milk and/or broth-based soup made from the flesh of orange Sweet Potatoes. Typically, this soup contains bits of onion and garlic cooked in a chicken broth that is mixed with milk, yogurt or half-and-half as a base.

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.

Common in Jewish kitchens, this type of soup consists of a broth that contains several round, soft dumplings known as Matzo Balls.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

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 thick soup that may appear similar to a chowder, containing a larger proportion of solid ingredients and a smaller amount of liquid broth.

A slightly thickened broth, originating from British India, containing meat such as chicken, vegetables, rice, cream, and seasoned with curry as well as other spices.

A type of broth that is often used as a braising or poaching liquid, such as for poaching fish. It is prepared with various vegetables including onions, carrots, and celery and a bauquet garni (herbs bundled together) such as parsley, bay leaves, and thyme.

A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.

A wine sauce that is made from Madeira wine as the key ingredient. Although this sauce may consist only of Madeira wine and broth, there are also numerous variations that include other ingredients to enhance the flavors of the foods topped with the sauce.

A combination of ingredients that are added to clarify broth by trapping the impurities and then rising to the surface in a floating mass.

A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked oysters combined with seasonings.

A soup consisting of mainly vegetables and a base of water or broth. It may include other ingredients, such as meat, noodles, rice and legumes.

Tiny pasta that is added to a very light soup or just a broth. If not available substitute pastina.

Made as a water-based soup, this soup combines meat and pasta in a soothing chicken broth. Chicken Wonton Soup, or Chicken Won Ton as it may also be referred, is a soup that contains cooked chicken meat, thick dumpling-like pasta, celery, spinach or herbs, and flavorings that are added to a chicken stock.

Tiny solid beads of pasta that are generally used in light or broth based soups.

A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.