Cookbook now available on Amazon! Search Antoinette’s Italian Kitchen #cooking #recipe

Here it is—my favorite Italian Wedding Soup! 🇮🇹💖 For just $25, you can feed a family of four or five with this hearty meal! 🍽️✨

Check out those little meatballs in a delicious broth with escarole (or spinach), carrots, celery, onions, and shredded chicken. Pure comfort in every bowl! 🥣💕

This is the 10th recipe in my “25 Meals for $25” series, and I’m thrilled to announce that my e-cookbook drops on March 24th! It’s available for pre-order now—just the price of a cup of coffee! ☕📚

With this cookbook, you’ll have all the recipes to plan your meals for the month.

Here’s the recipe for you:

Ingredients:
1 lb ground beef
1 whole chicken
1/2 cup breadcrumbs
1/4 cup grated Romano cheese
Fresh chopped parsley (to taste)
1 large egg
16 oz box of orzo pasta
8 oz can of tomato sauce
1/4 cup onion powder
6 cups chicken broth
2 cups spinach or escarole (chopped)
2 cups water
1 whole onion (chopped)
1 cup carrots (diced)
2 stalks celery (thinly sliced)
1/2 cup fresh Italian parsley (chopped)
Salt and pepper (to taste)

Directions:
In a mixing bowl, combine ground beef, breadcrumbs, grated Romano cheese, chopped parsley, and the egg. Shape into small meatballs.

In a large pot, bring chicken broth to a boil. Add the whole chicken, diced carrots, chopped onion, sliced celery, and water. Season with salt and pepper.

Once boiling, gently add the meatballs. Cover partially and simmer for about an hour.

Remove the chicken, shred the meat, and return it to the pot. Stir in the orzo and spinach or escarole. Cook until the orzo is tender, about 10 minutes.

For a refreshing side, toss romaine lettuce with Caesar dressing and croutons before serving.

Follow me for more delicious recipes! Buon Appetito! 🍝✨

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