Some soup recipes from Ina Garten, the Barefoot Contessa, include a chicken soup with matzo balls and a French lentil and vegetable soup. These soups can serve up to 10 people.
To make the chicken and matzo ball soup, cut six carrots and four parsnips in half. Slice four celery stalks into thirds and three onions into quarters. Keep all peels and leaves intact. Put the vegetables and three 5-pound chickens into a large pot with salt and whole peppercorns. Add 7 quarts of water, parsley, dill, thyme and garlic, bring to a boil, then simmer for one hour.
Take out two of the chickens, remove the breast meat, return the carcasses to the pot and simmer for three more hours. When the stock is finished, add the chicken meat, diced celery, diced carrots, herbs and matzo balls. The stock also freezes well for later use.
Begin the French lentil and vegetable soup by covering 1 pound of rinsed lentils with boiling water. Let them stand for 15 minutes, then drain. Heat olive oil in a large pot with onion, leeks, herbs and spices, and cook for 20 minutes, stirring often. Add celery and carrots, cook until soft, then add chicken stock, lentils and tomato paste. Simmer for one hour.