Make sure to subscribe to our podcast: www.youtube.com/@sipandfeastpodcast. This week's episode #41 is all about high-end kitchen gear that isn't worth it and we also taste test Italian snacks! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. P.S. - I filmed this a few months ago. I don't keep my Christmas tree up all year long.
you are Brave to do this. my grandmother and her two daughters made this DIFFERENTLY than each other (and argued about it!) i secretly enjoyed their disdain for each other's cooking and just ATE at all three kitchens, yum, yum. Lacinato Kale grows VERY easily in the deep south and my grandmother was adamant that all other kale was too bitter and spinach was the Only acceptable substitute. i love that you are so encouraging about change. when anyone (grandmother, aunt, mother) tells you that their way is the only way, it can make you NOT want to attempt it.
@@cinemaocd1752 you are right! if you keep harvesting the bottom baby leaves without pulling up the whole plant it will keep putting out leaves at the top. by summer you may have a strange tall skinny stalk with a little tuft of leaves at the top from harvesting every couple of days.
@@cinemaocd1752 that is an excellent idea. I don't like using spinach in soups because it becomes kind of slimy, especially when you reheat it. perhaps its just me but i'd rather not use spinach in soup.
My Italian grandmother used to brown the meatballs in the soup pot before putting them in the soup because she said to cook them in the broth made them look anemic😂. Then the fond that was created from browning the meat added some more flavor to the broth. Thanks for the video!
Since the meatballs are the most time-consuming part of the recipe, I plan to gear up for making several pounds at one time. Then, freeze them on trays so they do not stick together, and stick them in freezer bags until I am ready to make the soup. Can't wait to give it a try!
Brilliant idea! I was just thinking that 3/4 pound is not a common amount (at least not in my local grocery) but doubling that up is easier to get and I can just freeze the extra!
I had never heard or use the Parmesan rinds until I started watching your videos! Now I have a small stock pile of them in storage containers in my freezer! 😂 You are so right, though. They are the secret ingredient I love using now! You can also freeze the parts of the escarole you removed for vegetables stock.
I can totally confirm that since I started making homemade chicken stock (at your suggestion and using your recipe) my soups are OUT of this world. There's just a flavor and silky mouthfeel that just transforms a soup. I love Better Than Bouillon but I use it for recipes that are only using a 1/2 cup for a sauce or something. If you need 4 cups or more, that's a main component of the dish and that's when the homemade chicken stock really pays off.
Having worked at a school that has a culinary major, I learned not to cook pasta in with the soup. We always cook it separately and add it as we eat the soup. As you pointed out, this is a good method if you freeze the soup, but it also prevents mushy pasta in leftovers. Your recipes are always so good!
I made my own version of this from your LAST wedding soup video a couple years back. I used beef/pork meatballs and actually made them tiny like a chain restaurant up here has them. I used a massive stock pot and made a simply insane amount of wedding soup. Two boxes of the pastini, 5 lbs of meatballs (there must have been 500 of them in there!) I filled a large crock pot with it for a family potluck with 50 people, froze many large containers of the soup and enjoyed it for the next year. This video reminds me it's time to make another batch! Fresh garlic buttered bread for dipping is a nice treat with it sometimes too.
Your broccoli soup with tiny meatballs is a weekly favorite around our house so I'm super excited to try this! I do know that it's impossible to find escarole where I'm at so I might try kale since that is heartier than spinach and I know it's good in soups.
Great video as always! This is another classic I grew up on in Youngstown, OH. I realize every place has a slight variation, but growing up we didn't use any pasta at all. It was always a meat (meatball) and greens-type soup with chunks of veggies.
I prefer to use Kale in most Italian soups/stews. Holds its shape well after cooking, so while still being softened, it doesn’t wilt into nothing, and during reheats of any leftovers, it’s still good.
I operate one of the alberger systems that makes the "diamond kosher" salt. We're a salt plant in St Clair Michigan and we're the only place in the world that uses the Alberger systems. Diamond Crystal was the name for over 100 years and that's why it's called "diamond Crystal" kosher salt. We have a Rabbi come in once a year to do his thing on one packaging machine for 8 hours of run time.
James, I made this tonight and the fam loved it! I substituted ground turkey and collard greens because that's what I had on hand, but it really turned out amazing. Thanks for making Italian cooking soooo good and accessible for the everyday cook.
I have a lump the size of a buick on my forehead right now. Seeing how you make the tiny meatballs caused an involuntary very hard forehead slap. For years!! For years I have been making the little bastards one at a time and taking hours to make them. Thank you and am going to make the soup in a week or so. Excellent. thanks.
I love Italian Wedding soup but I never even considered making it myself, but you made it look do-able to me. I have a question about the meatballs though. Using 80/20 beef and the ground pork doesn't that put a lot of grease into the soup? Can you cook the meatballs a bit under the broiler to get a little of the grease out first?
Funny that James and Chef Jean-Pierre both put out a video for Italian Wedding soup this week. Is March Italian Wedding soup season or something? 😆 Great video and recipe, as always! 👍
I make minestra maritata with chicory, escarole, and chard, when I get all three. yum. (scarola, bietola, catalogna) amd I don't put in any pasta, I cook it separately and then put it into portions (or leave it altogether).
This soup even looks 10 out of 10! I made the minestrone soup ,used the rind,it does make a difference.Another great video,I’ll be making this,thanks🇨🇦
My boyfriend (who is a chef) and i just LOVE YOUR SHOW!!!! I love that your family is involved and the great support of each other you all have!!!! My stepgrandpa Albo DeGiacinto(I NEVER thought if him as 'step' didn't even know he was 'step' til I was in 6th grade another kid told me...I couldn't believe it he was my grandpa end of story)was full italian his mom who could barely speak English taught my grandma how to make her chicken and polenta (which was cut with a thread) was the best thing EVER!!!! This show makes me so happy!!!! Thank you so much❤❤❤❤❤
Absolutely delicious.... I am very grateful to you, Jim, Tara and James for opening up a world of culinary Italian delights. I have learned so much from all of you regarding how to prepare nutritious food that is not only soul satisfying but most of all...prepared with love from the soul of your hearts. I love you guys😊 Grazie❤
I make a lot of these recipes .. and they are all just almost perfect … I just want everyone to know that you can literally impress anyone by following these and they make it so easy to follow. I’m a pretty experienced cook, and I wish I had this channel to watch when I was learning.. because these are just as good for experienced cooks as it is for people trying to learn. Thanks for another great video !!
Homemade stock is the way to go. Can’t believe it took me until age 53 to understand this. Not only helps to curve waste but you can really taste the difference, even with veggie stock. Looks delicious!
My great grandfather taught all us girls how to make this. His recipe included chicken and beaten egg drizzled in. Absolutely delicious, made by the gallons with leftovers sent home with guests or packaged for the freezer.
Looks delicious!.. An thanks!.. When Nanna made this, she called the meatballs pallpette.. (tiny meatballs) Always escarolle. and with homemade cappeletii (little hats).. Sicillian. Served with copious amounts of grated cheese on the side. Always reserved for the most special occasions. :)
I grew up with my Nonna calling it just escarole soup. I didn't start hearing it called wedding soup until I saw it on menus in non-italian restaurants. It is one of my favorite soups to make. Rolling all those little meatballs is torture, but so worth it in the end.
Bro, GREAT IDEA precooking the Escarole before you add the broth. Perfect. I watch you all the time. Thanks for doing this and thanks for the great tips. Joe D
Italian wedding is my husband's favorite soup, so I think I will try this, it looks delicious! Also, can you use vegetable stock instead of chicken stock? What's your opinion on that? Thanks.
I love it, Jim! The meatball technique is perfect, and I'll be using it going forward. I also add swiss chard to mine, another great green to use. Phenomenal as always!
I just got around to making this last night, and the only thing I did different was that I made my meatballs out of ground turkey - that’s what I had. (Next time I will do the beef/pork mis). Well, it was spectacularly delicious! This is one of my favorite soups, and this recipe did not disappoint. I do think the parmesan rinds are integral to the final result (I keep mine in a freezer bag.).
Could you show us how you make brodo for your recipes? Have watched Adam Liaw's Ramen School #1, where he goes into the basics of broths and was curious on differences. If not keen on his presentation, 7:19 is the chicken broth part. I like both presentations: his soothing and calm, and your higher energy.
I love your tip about the parmesan rinds. I have many in my fridge. And they do add a great flavour boost to many soups and stews. BUT -- do you have any hints on how to remember to add them to your soups and stews? As I said I have MANY in my fridge. And I agree. The Better than Boullion product is pretty much a salt lick.
A hint on homemade stock. I have a recipe for a slow cooker that takes 10 hours overnight. It takes 10 minutes to prep and then all you have to do is drain it, skim off the fat and stoe it. There is no salt in it.
Love this recipe. My Great-Grandmother used to make this very similiar but also added small mearballs to her checkin soup. Funny how the Irish side of our family didn't cook much and when they did...meh! Luckily my wife is a great cook and loves to experiment.
I wonder if you could use kale or chard in this? I prefer them to spinach because spinach only seems to be available in my area in giant plastic boxes which I hate. I just made chicken stock last night. I use leftover frames from roasted chicken, wait until I have a couple saved up and whatever scraps of veg I have saved and do it in my pressure cooker. It only takes an hour and it's entirely passive. I still use the jarred stuff for some things, but I think for a soup, the broth is the star of the show. It has to be home made.
Looks awesome. Me i use ground chicken thighs for my meatballs. And yessss any boxed stock is trash. I have done blind taste tests and i cannot tell the difference between the boxed crap and just using water. The way make my chicken stock i put browned chicken thighs in the slow cooker for overnight and it comes out amazing.
FYI in Italy we actually don’t know this soup, except in some parts of the south where it’s called Minestra Maritata and it has nothing to do with weddings. I had to look it up as I am italian and never heard of this. If you go to any restaurant in Italy you won’t find this in 99% of the entire country. With that said, it looks like it would be good.
I LOVE your videos! I'm of Italian and German background- but Mom was Italian and cooked so I really relate to what you present. Born in Brooklyn, moved to Long Island ( now in NC) so I understand your Tri-State references when it comes to availability of the right ingredients. I have 2 questions. What would you suggest for St Joseph's day dinner? I'm already planning on the Sfinge for desert. Also, with Easter coming up, how about a grain pie video? I've made it in the past with wheat grains- not the jarred stuff and it came out great. Maybe others would like to make it.
Can you do a recipe for Italian greens, like with the oil and garlic that you get at the little local Italian restaurant? I’ve never found a good recipe for them, and I believe that you know what I’m talking about. It’s a unique thing.
My trick for homemade chicken broth and cheap chicken is buy a couple whole chickens and cut them at home into breasts, thighs, drumsticks, wings. Then cut the carcasses in half crossways and freeze them in a gallon freezer bag. You now have 4 chicken breasts, thighs, drums and wings for a lot cheaper than buying them pre-cut at the store. All the chicken pieces can be frozen. Whenever you want to make stock/broth, just thaw the saved carcass in the fridge overnight and put it in a large stock pot with some rough chopped celery, a rough cut carrot (optional), 1/2 a large onion cut into quarters and a few peppercorns, add water to cover everything and simmer for a couple hours, adding some water as it evaporates. Strain it and cool it, and freeze it in portions for whatever recipe ideas you have. It tends to make a rich stock than can be diluted with some water depending on what you're using it for.
I laughed my butt off when you said "you'll be tempted to just make 50"... I did that once, and cut them into quarters, and it just wasn't the same, at all. Luckily, in the part of the world that I live in now, you can buy tiny meatballs frozen at Italian groceries. Saves a lot of time! I grew up eating this soup made by my great-grandmother and then later my grandmother. You make yours in almost the exactly the same way, but in my family, we made a kind of soup pasta that cooked in the broth out of egg, Pecorino Romano, and flour. Almost like Passatelli if you're familiar with that.
Hold on. If I remember correctly, I think I saw this wedding soup in a Danish-Italian romantic movie on Netflix (I forgot the name), about an unhappy Danish chef who falls in love with an Italian woman. Ahhh... so this is the traditional Italian wedding soup! ♥
DAMN JIM YOUR MEATBALLS ARE SMALLER THAN MINE, I make them for "Sunday sauce"...... and my mom and dad loved them..... meatball in every bite. I miss them.
Make sure to subscribe to our podcast: www.youtube.com/@sipandfeastpodcast. This week's episode #41 is all about high-end kitchen gear that isn't worth it and we also taste test Italian snacks! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
P.S. - I filmed this a few months ago. I don't keep my Christmas tree up all year long.
Thanks , I really enjoy your cooking . Your a lovely family too.
Parm rinds? Like I go through that much expensive stuff. lol I'll collect this at my 2 year rind collection.
Can you do a video on your homemade chicken stock? Would love to see that for all of these wonderful recipes!
This recipe is excellent! Karen
I'm not finding a link to your brodo. Do you have a video up here?
you are Brave to do this. my grandmother and her two daughters made this DIFFERENTLY than each other (and argued about it!) i secretly enjoyed their disdain for each other's cooking and just ATE at all three kitchens, yum, yum. Lacinato Kale grows VERY easily in the deep south and my grandmother was adamant that all other kale was too bitter and spinach was the Only acceptable substitute. i love that you are so encouraging about change. when anyone (grandmother, aunt, mother) tells you that their way is the only way, it can make you NOT want to attempt it.
I was thinking of using lacinto kale. This time of year, the leaves are very small and tender. I think late summer the kale gets too big...
@@cinemaocd1752 you are right! if you keep harvesting the bottom baby leaves without pulling up the whole plant it will keep putting out leaves at the top. by summer you may have a strange tall skinny stalk with a little tuft of leaves at the top from harvesting every couple of days.
@@cinemaocd1752 that is an excellent idea. I don't like using spinach in soups because it becomes kind of slimy, especially when you reheat it. perhaps its just me but i'd rather not use spinach in soup.
I was thinking of using kale as well since I can't get escarole down here. Good tip to make it lacinato kale!
This sounds like something I heard from a Korean friend of mine: "There are as many Bulgogi recipes as there are Korean grandmothers."
My Italian grandmother used to brown the meatballs in the soup pot before putting them in the soup because she said to cook them in the broth made them look anemic😂. Then the fond that was created from browning the meat added some more flavor to the broth. Thanks for the video!
Yes! That’s exactly what I’d do!
Wow😂 my mom also said they looked anemic😅 she also would say that about pie bottoms😂
When my daughter was about 4 years old, she called Acini de Pepe "dot noodles" 😁
That's so cute! (and true!) I love hearing creative reinterpretations of ordinary things by children :)
If you cannot find escarole, I like using arugula as a bitter green in soups (treat it like spinach, though - add towards the end).
Arugula would be good to use.
Since the meatballs are the most time-consuming part of the recipe, I plan to gear up for making several pounds at one time. Then, freeze them on trays so they do not stick together, and stick them in freezer bags until I am ready to make the soup. Can't wait to give it a try!
Brilliant idea! I was just thinking that 3/4 pound is not a common amount (at least not in my local grocery) but doubling that up is easier to get and I can just freeze the extra!
Do you think turkey meatballs would be tasty?
I had never heard or use the Parmesan rinds until I started watching your videos! Now I have a small stock pile of them in storage containers in my freezer! 😂 You are so right, though. They are the secret ingredient I love using now!
You can also freeze the parts of the escarole you removed for vegetables stock.
Lidia was the first Chef I knew that said to save the rind for soup.
I can totally confirm that since I started making homemade chicken stock (at your suggestion and using your recipe) my soups are OUT of this world. There's just a flavor and silky mouthfeel that just transforms a soup. I love Better Than Bouillon but I use it for recipes that are only using a 1/2 cup for a sauce or something. If you need 4 cups or more, that's a main component of the dish and that's when the homemade chicken stock really pays off.
I made it Jim it was amazing the little meatballs were delicious and I just love how you explain everything and the parm rinds make a huge difference
Having worked at a school that has a culinary major, I learned not to cook pasta in with the soup. We always cook it separately and add it as we eat the soup. As you pointed out, this is a good method if you freeze the soup, but it also prevents mushy pasta in leftovers. Your recipes are always so good!
I thought the pasta would get mushy but even though there was a TON of this soup, it didn't last long enough for that to happen.
I made my own version of this from your LAST wedding soup video a couple years back. I used beef/pork meatballs and actually made them tiny like a chain restaurant up here has them. I used a massive stock pot and made a simply insane amount of wedding soup. Two boxes of the pastini, 5 lbs of meatballs (there must have been 500 of them in there!) I filled a large crock pot with it for a family potluck with 50 people, froze many large containers of the soup and enjoyed it for the next year. This video reminds me it's time to make another batch! Fresh garlic buttered bread for dipping is a nice treat with it sometimes too.
Your broccoli soup with tiny meatballs is a weekly favorite around our house so I'm super excited to try this! I do know that it's impossible to find escarole where I'm at so I might try kale since that is heartier than spinach and I know it's good in soups.
Great video as always! This is another classic I grew up on in Youngstown, OH. I realize every place has a slight variation, but growing up we didn't use any pasta at all. It was always a meat (meatball) and greens-type soup with chunks of veggies.
I prefer to use Kale in most Italian soups/stews. Holds its shape well after cooking, so while still being softened, it doesn’t wilt into nothing, and during reheats of any leftovers, it’s still good.
Since I first put kale in a soup, I fell in love and put it in every soup that it would work in.
You said everything I was going to say. Kale is perfect for this!
Agreed. I use kale as well.
Love this recipe for Italian Wedding soup! So good. Also thumbs up for rocking the Christmas tree in March!
I operate one of the alberger systems that makes the "diamond kosher" salt. We're a salt plant in St Clair Michigan and we're the only place in the world that uses the Alberger systems. Diamond Crystal was the name for over 100 years and that's why it's called "diamond Crystal" kosher salt. We have a Rabbi come in once a year to do his thing on one packaging machine for 8 hours of run time.
Looks like you're using the fine Kosher salt in your recipe
@chrisjones. It was out of stock in Canada for a couple of months. It’s back on the shelves thankfully. It really is the best salt.
@@sheteg1Every local store was out of kosher salt (both Diamond and Morton) for a couple months last year. I couldn’t figure out why.
James, I made this tonight and the fam loved it! I substituted ground turkey and collard greens because that's what I had on hand, but it really turned out amazing. Thanks for making Italian cooking soooo good and accessible for the everyday cook.
I find that orzo holds its shape and makes a better pasta “leftover” in soups.
I have a lump the size of a buick on my forehead right now. Seeing how you make the tiny meatballs caused an involuntary very hard forehead slap. For years!! For years I have been making
the little bastards one at a time and taking hours to make them. Thank you and am going to make the soup in a week or so. Excellent. thanks.
I love Italian Wedding soup but I never even considered making it myself, but you made it look do-able to me.
I have a question about the meatballs though. Using 80/20 beef and the ground pork doesn't that put a lot of grease into the soup? Can you cook the meatballs a bit under the broiler to get a little of the grease out first?
It's amazing how much escarole shrinks when boiled...
Funny that James and Chef Jean-Pierre both put out a video for Italian Wedding soup this week. Is March Italian Wedding soup season or something? 😆 Great video and recipe, as always! 👍
You you could also use chicory which is like escarole
I make minestra maritata with chicory, escarole, and chard, when I get all three. yum. (scarola, bietola, catalogna) amd I don't put in any pasta, I cook it separately and then put it into portions (or leave it altogether).
This soup even looks 10 out of 10! I made the minestrone soup ,used the rind,it does make a difference.Another great video,I’ll be making this,thanks🇨🇦
My boyfriend (who is a chef) and i just LOVE YOUR SHOW!!!! I love that your family is involved and the great support of each other you all have!!!! My stepgrandpa Albo DeGiacinto(I NEVER thought if him as 'step' didn't even know he was 'step' til I was in 6th grade another kid told me...I couldn't believe it he was my grandpa end of story)was full italian his mom who could barely speak English taught my grandma how to make her chicken and polenta (which was cut with a thread) was the best thing EVER!!!! This show makes me so happy!!!! Thank you so much❤❤❤❤❤
Absolutely delicious....
I am very grateful to you, Jim, Tara and James for opening up a world of culinary Italian delights. I have learned so much from all of you regarding how to prepare nutritious food that is not only soul satisfying but most of all...prepared with love from the soul of your hearts.
I love you guys😊
Grazie❤
I do mostly the same but I also beat a couple of eggs with grated parm at the end and stream it into the soup
I make a lot of these recipes .. and they are all just almost perfect … I just want everyone to know that you can literally impress anyone by following these and they make it so easy to follow. I’m a pretty experienced cook, and I wish I had this channel to watch when I was learning.. because these are just as good for experienced cooks as it is for people trying to learn. Thanks for another great video !!
Homemade stock is the way to go. Can’t believe it took me until age 53 to understand this. Not only helps to curve waste but you can really taste the difference, even with veggie stock. Looks delicious!
This is my absolute favorite soup other than my mothers chicken soup. So comforting ‼️
My great grandfather taught all us girls how to make this. His recipe included chicken and beaten egg drizzled in. Absolutely delicious, made by the gallons with leftovers sent home with guests or packaged for the freezer.
YAAAAAS! Progresso and Olive Garden take notice...
Looks delicious!.. An thanks!.. When Nanna made this, she called the meatballs pallpette.. (tiny meatballs) Always escarolle. and with homemade cappeletii (little hats).. Sicillian. Served with copious amounts of grated cheese on the side. Always reserved for the most special occasions. :)
Wow, seeing the old kitchen was a nostalgia hit. This looks good, I've been making soups and stews all winter, might have to give this a shot.
Liked the Italian lentil soup demo so much I looked for another soup from this cook. Enjoyed your demo very much and look forward to more.😊
beautiful, comforting soup 💚🤍❤
I grew up with my Nonna calling it just escarole soup. I didn't start hearing it called wedding soup until I saw it on menus in non-italian restaurants. It is one of my favorite soups to make. Rolling all those little meatballs is torture, but so worth it in the end.
I've made this recipe from your website. So delicious! I agree that tiny meatballs are they way to go.
THANK YOU! I LOVE wedding soup! And I agree….. SMALL meatballs! Great video! Will definitely try this!
Man…I love that your pepper mill actually puts out pepper! Mine I feel I have to grind forever to get any pepper to come out!!
Bro, GREAT IDEA precooking the Escarole before you add the broth.
Perfect. I watch you all the time. Thanks for doing this and thanks for the great tips.
Joe D
Italian wedding is my husband's favorite soup, so I think I will try this, it looks delicious! Also, can you use vegetable stock instead of chicken stock? What's your opinion on that? Thanks.
Yes, you can definitely use vegetable stock.
Omg, I just made this for dinner and it’s fabulous! So good! Thanks Jim & Tara! ❤😊
I love it, Jim! The meatball technique is perfect, and I'll be using it going forward. I also add swiss chard to mine, another great green to use. Phenomenal as always!
Just such a delight to see a new video from you.
This looks seriously delicious. Making this for my Italian American friend soon.❤
Thank you
I just got around to making this last night, and the only thing I did different was that I made my meatballs out of ground turkey - that’s what I had. (Next time I will do the beef/pork mis). Well, it was spectacularly delicious! This is one of my favorite soups, and this recipe did not disappoint. I do think the parmesan rinds are integral to the final result (I keep mine in a freezer bag.).
Could you show us how you make brodo for your recipes? Have watched Adam Liaw's Ramen School #1, where he goes into the basics of broths and was curious on differences. If not keen on his presentation, 7:19 is the chicken broth part. I like both presentations: his soothing and calm, and your higher energy.
I love wedding soup.
I love your tip about the parmesan rinds. I have many in my fridge. And they do add a great flavour boost to many soups and stews. BUT -- do you have any hints on how to remember to add them to your soups and stews? As I said I have MANY in my fridge. And I agree. The Better than Boullion product is pretty much a salt lick.
I love your Christmas tree in the background.
beautiful soup...ma Dio mio!!!! molto lavoro!!!! grazie
Thank you. Your explanations are so good for the amateur.
Made this tonight and it was delicious!
Holy smokes, this looks so amazing! Thanks for all you do!
I like adding escarole to a salad. It's slightly bitter and will last a long time in the fridge - I rarely use the whole head at the same time.
A hint on homemade stock. I have a recipe for a slow cooker that takes 10 hours overnight. It takes 10 minutes to prep and then all you have to do is drain it, skim off the fat and stoe it. There is no salt in it.
Love this recipe. My Great-Grandmother used to make this very similiar but also added small mearballs to her checkin soup. Funny how the Irish side of our family didn't cook much and when they did...meh! Luckily my wife is a great cook and loves to experiment.
Whoa!!! Two 10's in a row.... And I'll admit, both recipes looked like 10's. Forks way up.
I’m so excited ❤ ty
This soup is great!!!
I wonder if you could use kale or chard in this? I prefer them to spinach because spinach only seems to be available in my area in giant plastic boxes which I hate. I just made chicken stock last night. I use leftover frames from roasted chicken, wait until I have a couple saved up and whatever scraps of veg I have saved and do it in my pressure cooker. It only takes an hour and it's entirely passive. I still use the jarred stuff for some things, but I think for a soup, the broth is the star of the show. It has to be home made.
You can definitely use chard or kale.
This looks insane!! Will make with the tiny meatballs.
Beautiful taste tester, 😍the Soup is good as well. 😀
That looks SO Good !!!!!!!!!! Dip some Italian bread with and we're all set.🤩
Homemade broth is number one - if you can it is worth the effort.
Looks awesome. Me i use ground chicken thighs for my meatballs. And yessss any boxed stock is trash. I have done blind taste tests and i cannot tell the difference between the boxed crap and just using water. The way make my chicken stock i put browned chicken thighs in the slow cooker for overnight and it comes out amazing.
I’ve wanted to see this recipe since I had this soup years ago on vacation in the USA
Looks delicious! ❤❤
FYI in Italy we actually don’t know this soup, except in some parts of the south where it’s called Minestra Maritata and it has nothing to do with weddings. I had to look it up as I am italian and never heard of this. If you go to any restaurant in Italy you won’t find this in 99% of the entire country. With that said, it looks like it would be good.
When she looks at you like that.... lol. Another great, classic recipe. Exactly as it should be.
Regarding escarole substitutes- we use kale with stems removed and chopped up small. Spinach breaks down too much for my liking.
I LOVE your videos! I'm of Italian and German background- but Mom was Italian and cooked so I really relate to what you present. Born in Brooklyn, moved to Long Island ( now in NC) so I understand your Tri-State references when it comes to availability of the right ingredients.
I have 2 questions. What would you suggest for St
Joseph's day dinner? I'm already planning on the Sfinge for desert. Also, with Easter coming up, how about a grain pie video? I've made it in the past with wheat grains- not the jarred stuff and it came out great. Maybe others would like to make it.
Looks delicious!
I’m definitely trying that rolling technique for the meatballs next time I make wedding soup. Making the one at a time is excruciating 😭
oh YUM ! my go-to just got better ! thank you
I love your channel and I have not made this in years. I will now. Merry Christmas by the way?😂
You can pressure can the chicken or beef or vegetable stock,I do
Can you do a recipe for Italian greens, like with the oil and garlic that you get at the little local Italian restaurant? I’ve never found a good recipe for them, and I believe that you know what I’m talking about. It’s a unique thing.
My trick for homemade chicken broth and cheap chicken is buy a couple whole chickens and cut them at home into breasts, thighs, drumsticks, wings. Then cut the carcasses in half crossways and freeze them in a gallon freezer bag. You now have 4 chicken breasts, thighs, drums and wings for a lot cheaper than buying them pre-cut at the store. All the chicken pieces can be frozen. Whenever you want to make stock/broth, just thaw the saved carcass in the fridge overnight and put it in a large stock pot with some rough chopped celery, a rough cut carrot (optional), 1/2 a large onion cut into quarters and a few peppercorns, add water to cover everything and simmer for a couple hours, adding some water as it evaporates. Strain it and cool it, and freeze it in portions for whatever recipe ideas you have. It tends to make a rich stock than can be diluted with some water depending on what you're using it for.
Love your recipes. Can you tell me what cooktop do you use in this video please
It's an Iwatani - I only use it for ease of filming videos though.
I laughed my butt off when you said "you'll be tempted to just make 50"... I did that once, and cut them into quarters, and it just wasn't the same, at all. Luckily, in the part of the world that I live in now, you can buy tiny meatballs frozen at Italian groceries. Saves a lot of time!
I grew up eating this soup made by my great-grandmother and then later my grandmother. You make yours in almost the exactly the same way, but in my family, we made a kind of soup pasta that cooked in the broth out of egg, Pecorino Romano, and flour. Almost like Passatelli if you're familiar with that.
Hold on. If I remember correctly, I think I saw this wedding soup in a Danish-Italian romantic movie on Netflix (I forgot the name), about an unhappy Danish chef who falls in love with an Italian woman. Ahhh... so this is the traditional Italian wedding soup! ♥
Yummy 😋
sounds delicious! and quite easy to make. now i'm wondering if i can replace the pasta with barley...
This soup in our area consisted of only 5 items, small tiny meatballs, escarole, eggs, chicken broth and parmigiano Reggio.
Could you make the pink beetroot pasta please💗
You could use Swiss chard too.
I wonder if you could use a piping bag with a round tip to make the meatballs? You'd probably still have to roll them, but would it be faster?
You should put a strip of painters tape on the lid or side before writing the pasta and weight on it, it’ll make it easier to reuse those containers.
You’re good brother. Home style like me. 👍
You must be from Jersey. Love the accents
Just curious, what brand is the portable gas burner you use?
I use ground turkey
Need to put some bacon grease while wilting the greens.
Smaller the better... Even in other recipes. But roll them and cut and skip the balling to speed it up.
Wow! My favorite soup! Love your recipes and I will volunteer as a tester anytime!🤣
Where do you live? I love the accent and the recipe!
DAMN JIM YOUR MEATBALLS ARE SMALLER THAN MINE, I make them for "Sunday sauce"...... and my mom and dad loved them..... meatball in every bite. I miss them.