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Sunday Soup

6 slices sandwich bread
2-3 eggs
1/2 cup milk
1/2 cup grated Parmesan or Romano cheese
salt and pepper to taste

1/2 lb lean ground beef
1 egg
1/2 (or a little more) grated Italian cheese
3/4 cup grated dry bread crumbs
1 scant tbsp crushed dried basil
1 scant tbsp crushed dried marjoram

Buy about 1 to 1 1/4 lbs of provolone cheese at the deli and have
the deli slice it into 1/2" thick slices. Then cut the slices into
1/2" cubes. Place in a plastic bag and refrigerate.

To prepare the croutons - mix together the eggs, milk, cheese, salt
and pepper. Dig the bread into the egg mixture and either grill
until golden brown on both sides or pan fry with just a dot of
butter until golden brown on both side. When the bread has cooled,
cut into 3/4" square pieces. Place in plastic bag and refrigerate.

To prepare the meatballs - mix everything together. These should
taste and have the texture of regular meatballs used with spaghetti.
However, make very small meatballs--even smaller than would be made
for Swedish meatballs. They should be about large marble size when
cooked. We like to broil them to remove most of the grease, but
they can be pan fried. Cool and refrigerate.


Soup recipe

1 good soup bone or 1 lb of chuck roast or two to three short ribs
3-4 pieces chicken
1 large onion
2 carrots
3 stalks celery, leaves included
1 to 2 pints canned whole tomatoes, crushed
1 clove garlic, minced
salt and pepper to taste

In a large pot - at least 8 quarts - place the beef and chicken.
Cover with water and bring to a boil. When scum forms, remove from
the heat and throw out the water. Rinse the pot and the meat well.
Place the meat back into the pot.

Add the tomatoes. Wash the celery and chop. Add to the pot. Wash
and peel the carrots. Cut the carrots in half then slice and add
to the pot. Peel the onion and grate on the large hole of the
grater--you can also chop the onion if you like but grating it
really releases the flavor. Add the onion to the pot.

Add salt and pepper to taste. You will probably have to add more
as the soup cooks. Then cover all with water up to an inch of the
rim of the pot. Place on medium high heat and simmer for at least
2-3 hours. About 1 hour before you will be serving the soup, remove
the soup meat and chicken - being careful to remove any bones from
the soup. Add the meatballs to the soup and continue simmering
for another hour.

TO SERVE: Place two to three tbsp of the cheese cubes in each
bowl. Also, place a handful of the French Toast Crouton in each
bowl. Ladle the hot soup over all being sure to include a few of
the meatballs into each bowl. Enjoy.

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