Italian broth is a light, thin, delicately savory liquid obtained from boiling vegetables, meat, and bones. It is not stock, nor a dark, reduced consommé, and neither of these can be substituted for it. Do not use lamb or pork, both of which give broth too strong a flavor. Do not make too liberal use of chicken giblets and carcasses; unless they are used sparingly, their sharp flavor will dominate the broth. Always include veal and beef in your assortment of meats.