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
   Meat stock

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.