Butterballs (Butterglace)

8 cups fine bread crumbs (use crusts, too; day old bread works better)

1 cup butter, melted

1 tsp salt

2 tsps + 1 shake allspice

4 large eggs

½ cup sweet cream

Roll ingredients into balls about size of quarters. Moisten with sweet cream or milk if too dry when mixing into balls. Balls should hold together in your palm. Freeze on cookie sheets, then transfer to freezer bad until needed. Drop into boiling chicken noodle soup. Cook about 4 to 5 minutes, then take off boil. Serve immediately.