INSTRUCTIONS
1. Referring to the Meatball recipe in this book, make a half batch of meatballs. The meatballs should be slightly larger than the size of marbles. Set aside.
2. In a large soup pot bring the 2 quarts of water to a boil; add celery, onions, carrots, gravy seasoning, Chicken, bouillon cube, salt and pepper.
3. Strain all vegetables.
4. Dice the carrots.
5. Return to pot and add the chicken, which has been shredded from the bones.
6. Clean the escarole well and chop into small pieces. Add the escarole and the meatballs to the soup and simmer for 45 minutes.
7. Cook the Orzo according to directions on the package. Drain and add to the soup.
8. Serve immediately with crusty Italian bread.
