Easter Sunday Soup
rec.food.cooking/Diane M. Ferrell (1994)

This is a soup we make for Easter Sunday - but, as with anything, it is great anytime. I usually make this recipe for 22-25 people, but have cut it down for 6-8 servings (at least two bowls for everyone).

Prepare the croutons, meatballs and cheese the day before you need them.

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

Meatballs
1/2 lb ground beef - preferably 84% lean
1 egg
1/2 (or a little more) grated Italian cheese--Parmesan is okay
3/4 cup grated dry bread crumbs
1 scant tbsp crushed dried basil
1 scant tbsp crushed dried marjoram

Cheese cubes
Buy about 1 to 1 1/4 lbs of provolone cheese at the deli and have the deli slice it into 1/2-inch thick slices. Then cut the slices into 1/2-inch 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-inch 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 use a little less than 1 lb of chuck roast or two to three short ribs
3-4 pieces of chicken--breast, wing, and back or any parts of the chicken you like for soup stock
1 large onion
2 carrots
3 stalks celery, leaves included
1 to 2 pints of 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.

This recipe sounds longer than it actually takes to prepare. Making the meatballs and the croutons the day ahead takes about 1 hour - if that. And preparing the soup takes about 1/2 hour to 45 minutes.