Simple Italian (Sicilian) Soup Like Nana Made

1. The meat should be seared in a Dutch oven for approximately 5 minutes per side on medium heat setting.
2. Remove steak from the pot. While cutting the steak into 1/2″ or 3/4″ cubes, saute the onions and garlic. That’s when you’ll hear, “Papa’s cooking!” Nothing smells better.
3. Once the onions and garlic are softened a bit and translucent, add 2 quarts of water.
4. Return the cubed steak with the celery (including the leaves), carrots and Italian Seasoning*.
5. Cover and cook on low heat for 1 hour.
6. Prepare orzo per the package instructions. Start orzo so that it is ready in the same time frame as the other ingredients.

Serves 8 adults.

Variations:
* If you are lucky enough to have fresh oregano and basil, add that instead of the dry Italian Seasoning. Start with 1/4 teaspoon of Oregano and 1/4 teaspoon of Basil and adjust to your taste. Naturally the fresh herbs will be more powerful then the dry seasoning.

Provide fresh ground Parmesan Cheese at the table. Salt and pepper to taste.

Nana would often make her own bread. She baked it in bread pans, unlike French or Italian bread that we now see, she baked on flat sheets. She cooked a classic Italian bread that would have a hard European crust a couple of hours after she removed it from the oven. It almost never lasted that long, and was usually gone while it was still warm. Man, I sure miss her!