1 (2 inch or more) stale sour dough French bread
1/2 lb. ground beef
1 egg
1/4 c. finely chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. grated dry Monterey Jack or Parmesan cheese

Soak bread in cold water until soft. Remove crust squeeze out water. Combine all ingredients and roll into small meatballs.

SOUP:

1/2 c. chopped onion
2 tbsp. butter
8 c. chicken stock
1/4 c. finely chopped parsley
Salt and pepper
1 c. seashell macaroni

Saute onion in butter. Stir in chicken stock and seasonings. Bring to a boil; add seashells and boil 15 minutes. Serve with Parmesan cheese.