One ounce of macaroni or less to a quart is enough.

Make soup stock by boiling soup bones and a bunch of vegetables and spoonful of tomatoes in five quarts of water. Strain through a napkin or fine seive. Skim off all the fat. Boil again, season, thicken slightly with a table-spoonful of starch. Boil gently until it again becomes clear and skim well. Boil separately 4 ounces macaroni until half done (10 minutes), drain, and as it lies in the colander cut it into very short pieces all of one size. Rinse it off with hot water to get rid of crumbs and drop it in the clear soup to finish cooking. Lamb should not be used for clear soups as it makes a whitish stock. Use little burnt sugar to color if necessary.