Page 46 - FLIPBOOK NEW

ITALIAN WEDDING SOUP

Ingredients
3 cups water 4 cups chicken broth
1 pound boneless chicken breasts 1 cup chopped celery

1 cup chopped carrots 1 cup chopped onions
1 can stewed tomatoes 2 tablespoons chopped Italian parsley
salt & pepper to taste 1/2 cup orzo
2 cups torn escarole leaves

2 tablespoons grated Parmesan cheese plus extra for serving
Mini meatballs that you make yourself or buy ready made.

Instructions
Place the water and broth in a large pot and add chicken, celery, carrots, onions,
tomatoes, parsley, salt and pepper. Bring to a boil, lower heat and simmer 30

minutes. In another pot cook orzo 8 minutes; drain well. Add the meatballs and
escarole into the soup until the escarole is tender, about 15 minutes. Add orzo and
cook 5 minutes. Remove chicken and cool. Shred chicken meat and return to the pot.

Reheat, ladle into bowls and sprinkles each serving with grated Parmesan cheese.
Makes about 8 servings.

JOE MAZZOLA’S BARLEY MEAT SOUP

Ingredients
2 slices bacon 2-2inch onion chopped

3 stalks celery chopped 5 carrots chopped
2 small potatoes chopped 2 packages dry vegetable mix
1 pint tomato sauce 10 cups of water
3 teaspoons soy sauce 1/2 teaspoon thyme

1 ½ pound chuck beef diced and browned 1/2 cup orzo
1/3 cup barley 1 package barley soup

Instructions
Lightly fry 2 slices of bacon and cut into pieces. Combine the rest of the ingredients
and bring to a boil. Simmer for a few minutes and serve hot.

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