Erica, Daniel and Antonia mid 1960's

Meatball Soup
2 -3 quarts of water or soup stock
1-2 cubes bouillon
1/2 - 1 pound of ground meat
1-2 cloves garlic minced /crushed
3 -4 sprigs fresh parsley (cut into small pieces)
celery cut into pieces
carrot
salt, oregano, pepper to taste

1. In large pot, heat water or stock, add bouillon cubes, and add stalk celery and 2 sliced carrots, parsley, and one sliced onion. Salt, oregano and pepper to taste.
2. Form meatballs about the size of a large grapeafter mixing meat with garlic. Drop into boiling soup.
3. Cook until meatballs float and vegetables done.
4.Optional: Add Pastina and cook until done

Pizza Oggio Adotto
Pizza Dough and allow to rise covered with towel in a warm place(such as briefly heated oven).
Roll out pieces about 3 x 6 inches
Put mixture of ricotta , shredded mozzarella, parmigiano, salt and pepper into rolled out dough.
Fold to make half shell, and seal by pressing edges.
Fry in deep pan filled with vegetable oil until brown.

Escarole Soup

One package dried large lima beans
1 head escarole rinsed thoroughly
garlic, olive oil, salt and pepper
Raisins optional.

1.Soak lima beans overnight.
2. Rinse and cook in large pot of water.
3. Crush garlic into soup. Add salt and oil to taste.
4. When beans are soft, add escarole to soup and cook about 15 minutes.

Arancini (Rice balls)
Mix boiled Carolina rice (use no other) with eggs, salt and pepper, parmigiano cheese and chopped parsley (2 -3 sprigs) until consistency allows you to form balls about the size of tangerines.Usual proportions are 1 pound rice, 6 eggs, lots of cheese to taste.Refrigerating the mizture for several hours makes it easier to roll balls. If desired, punch hole in rice ball and slip in small piece of mozzarella (delicious!). Seal rice ball by rolling in hand. Dip into bowl of beaten egg, followed by rolling in bowl of fine bread crumbs. Fry in deep pan filled with vegetable oil until golden brown.