1/4 c  Extra-virgin olive oil

      1 sm Onion, finely chopped

      4 c  Sliced celery (1/4-inch

           -slices)
    1/4 c  Chopped celery tops

      5 c  Hot meat or chicken broth

           Salt
      6    Italian toasts (1/2-inch

           -slices Italian bread)
      6    Italian toasts (1/2-inch

           -slices Italian bread)
      3    Hard-boiled eggs, coarsely

           -chopped
      3 oz Sopressata or other dried

           -sausage, chopped
      4 oz Cacciocavallo or mild

           -provolone cheese, chopped
           Freshly grated pecorino
           -cheese
           Lovage leaves or chopped
           -celery tops (Optional)
  Heat the olive oil in a soup pot, add the onion, celery and celery tops;
  cook over low heat until softened, about 8 minutes.  Add the hot broth and
  salt and bring to a boil, then simmer, partially covered, for 20 minutes.
  Prepare the Italian toasts.  Lightly brown the 6 slices of Italian bread in
  a 400 F oven until golden on both sides.  Brush with olive oil on one side.
  Place the Italian toasts in the bottom of 6 soup bowls.  Divide the eggs,
  sausage, and cacciocavallo cheese evenly among the 6 servings and place on
  top of the bread.  Bring the soup to a boil and ladle while hot into the
  bowls.  Sprinkle with the grated pecorino cheese and lovage leaves (or
  chopped celery tops).
  Serves 6.
  [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]
  Posted by Fred Peters.