Remove crust from bread, and crumble to fine crumbs. Add butter or margarine, salt, egg and pepper. Mix and knead until mixture can be formed into balls (about 30 balls) 3/4 inch in diameter. Heat broth to boiling in large kettle. Drop balls in boiling broth and simmer 10 minutes or until balls rise to top. Sprinkle with parsley and serve. Carrots and celery may be cooked and added, if you wish.
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