Escarole Soup With Meatballs


Homemade Italian Wedding Soup Recipe

Video taken from the channel: Chef Billy Parisi


Italian Wedding Soup: Chicken, Escarole and Veal Meatballs, Italian Recipe Gianni’s North Beach

Video taken from the channel: Gianni North Beach


Escarole Soup/ Italian Wedding Soup

Video taken from the channel: Nina In The Kitchen


Italian Grandma Makes Italian Wedding Soup (Meatball Soup)

Video taken from the channel: Buon-A-Petitti


Giada De Laurentiis Makes Italian Wedding Soup | Food Network

Video taken from the channel: Food Network


Italian Wedding Soup Recipe

Video taken from the channel: OrsaraRecipes


Homemade Escarole Soup Recipe Laura Vitale Laura in the Kitchen Episode 710

Video taken from the channel: Laura in the Kitchen

Directions In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a boil. Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese. Add the escarole, cover, and reduce the heat to medium-low.

Cook, stirring occasionally, until the escarole is wilted, 4 to 5 minutes. Pour in the stock, return the meatballs to the pot, increase the heat to medium-high, and simmer for 3 minutes. Season with salt and pepper. Shape the mixture into tiny meatballs, less than 1 inch in diameter. When the escarole is cooked, stir in the pasta and return the soup to a simmer.

Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. For meatballs: In a medium bowl whisk together egg, bread crumbs, milk, nutmeg, and 1/8 tsp. each salt and black pepper.

Stir in pork, chopped parsley, and Parmesan. Step 2 In a 5to 6-qt. Dutch oven heat oil over medium-high heat. Step 1 Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes.

Add the chicken broth, bean. 2 3/4 tsp. salt. 1 c. plain dried bread crumbs. c. milk. 1 can chicken broth. 3 medium carrots.

2 medium celery stalks. 1 small head escarole. This ingredient shopping module is created and.

Gently add the meatballs, reduce the heat to medium low to maintain a gentle simmer, and cook for 10 minutes. Add the escarole and continue to simmer until the meatballs are cooked through and the escarole is wilted, about 5 minutes. Discard the rosemary and season to taste with salt and pepper.

Serve sprinkled with grated Parmigiano. Bring broth, escarole, carrots, onion, garlic, salt and pepper to a boil in a large pot. Reduce heat, cover and simmer about 10 minutes until vegetables are tender. Add beans and meatballs and simmer 3 to 5 minutes until heated through. Remove from heat.

Sprinkle with cheese and serve. Heat olive oil over medium heat in your soup pot. Add Italian seasoning and onion and cook, stirring occasionally for 2 minutes.

Add garlic, stir for 1. Simmer herbed meatballs with escarole and kidney beans for a soothing soup. Stir in some of our Parsley-Walnut Pesto for added flavor.

List of related literature:

Add the escarole and pasta and cook until heated through, about 3 minutes.

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

Add the escarole and broth and bring to a boil over high heat.

“Keto Restaurant Favorites” by Maria Emmerich
from Keto Restaurant Favorites
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Stir in half of escarole, broth, salt, and pepper.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

Bring to boil, reduce heat, simmer 15 minutes; add escarole.

“Dr. Atkins' New Diet Revolution” by C. D. C. Atkins
from Dr. Atkins’ New Diet Revolution
by C. D. C. Atkins
M. Evans, 2002

Stir in escarole and

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

The tender meatballs are browned first, and then simmered in a broth with carrots, onions, garlic and leafy escarole.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Another thing I used to like was the escarole soup with the little small meatballs in them and the pasta.

“Italian-American Folklore” by Frances M. Malpezzi, William M. Clements
from Italian-American Folklore
by Frances M. Malpezzi, William M. Clements
August House Publishers, 2005

Mode – Put the shalots and mushrooms into a stewpan with the stock and ham, and simmer very gently for ‘/2 hour, when add the Béchamel.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

Melt half the butter in a handiſpan, add the ginger and garlic pastes, stir over medium heat until the moisture evaporates, add tomatoes and water (approx 500 ml), stir for a minute, reduce to low heat, cover and simmer, stirring occasionally, until tomatoes are mashed.

“Classic Cooking Of Punjab” by Jiggs Kalra, Pushpesh Pant
from Classic Cooking Of Punjab
by Jiggs Kalra, Pushpesh Pant
Allied Publishers, 2004

Divide the squash and farro among 4 soup bowls, centering it in the middle.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
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  • Yummy! I am totally doing this�� One tip you could try is mixing the veg 1st then mix in meat, little easier for us. Love your channel!������ Happy New Year.

  • I remember my nonna making delicious soup for us. She would usually use oxtails or beef neck bones and she would keep the vegetables whole, potatoes, carrots, celery stalks, and so on. My father is from northern Italy, and every meal had to start with soup, except for Friday when we would start with spaghetti and homemade sauce. My grandparents would join my parents and three sisters for dinner every night at our house, and I remember my mama cutting up the vegetables in the soup for everyone. It was a ritual, and I remember the feeling of everyone enjoying time together at the end of each day. I am starting to cry, missing those happy days and my grandparents and parents. When I get to see them again, I hope my nonna’s soup will be our first course, celebrating being together again. I always order Italian wedding soup at Italian restaurants if it’s on the menu, and I will try this recipe. It sounds delicious like all of nonna’s recipes. I love listening to you and learning from you! Today, I made tomato sauce from tomatoes from my garden. Thank you for teaching the next generation! You are a treasure!

  • Thank you nonna! The soup looks delicious and you cook just like my mom used too,it’s so wonderful watching,brings back such beautiful memories ����

  • I just love this woman. She brings me joy to watch her, she enjoys and loves her cooking. Loves teaching us her way of cooking. Every Grandma should be this happy.

  • I absolutely love this recipe. My nonna makes this around every holiday mostly thanksgiving and I always thought it was a much more difficult recipe so that’s why I never attempted to make it but next coming holiday it’s my turn and I wanna thank you for sharing this with us! It definitely takes me back to my childhood and I couldn’t be more excited to make this. Thank you!!!

  • I’m a expat living in Colombia S/A I had a bit of fun with my Colombian wife at lunch time she prepared a meatball soup 99% similar to your recipe above with a bit of white rice since that pasta isn’t sold where I live, now the fun part, she sadly told me that she wanted to prepare me a international soup but she didn’t know how I chuckled and told her that meatball soup was actually a Italian wedding soup, needless to say she proudly smiled! ������

  • I am just wondering if it is possible to use ice cream scoop to make small meatballs? Considering you’re using ice cream scoop for every cupcake or muffin etc. Or it’s not good to use that? thank you very much

  • Escarole is pretty bitter. Does it make the whole meal bitter and what are the supplements I could use instead? Cabbage or something else? Ty

  • I have been following your videos and recipes since before Thanksgiving. My dear spouse with whom I shared the cooking for some 45 years used to do the special holiday cooking and was the delight of the family. Some issues have intervened and she no longer is in the kitchen. I love to cook and like to be adventurous but have lacked the skills for the special stuff. Laura to the rescue! Following your instructions I can now make pie dough rather than mess with the store bought. So we had real apple pie when my daughter’s family comes to visit.I fed our family (11 grandkids and parents and grandparents) pomegranate glazed ham and Swedish tea ring on Christmas day. Did the herbed pork loin, the herb roasted chicken and have a whole stack of upcoming projects coming up.

    Here’s the deal. Much was lost when my sweetheart abandoned the kitchen, but now, increasingly I can step into that role, bless my family and her as well. Thank you for making excellent food easy to make. Keeping family traditions alive for all those grandkids is so important. Now I have got to figure how to get some little necks in front of her so she likes them.

  • A delicious variant of my favorite, Stracciatella alla Romana. It’s 16-degrees F here in Colorado right now and a big bowl of this would be awesome.

  • Gramma Gina, I wish you were my Gramma, you are just adorably precious!!! And I’m making your meatball soup, and your minestrone STAT!!! Stay blessed love, and please keep singing!!

  • Escarole is Chinese cabbage right? In Korea they call it nabba and in Japanese hakusai. Pls lemme know If this is the right veg I’m picturing it now. Thank you

  • i like this recipe a lot…. of course as I mentioned many times I don’t eat any cheese at all but  love the adition of the meat balls and I love escarole and beans yum yum yum yum

  • Made it for dinner tonight. I replaced garlic with minced onion in meatballs. Not a garlic fan and I will cook the pasta in the soup. Please forgive me Pasquale.

  • Good job looks extremely delicious keep the videos coming keep up the good work thumbs up I just subscribed to you as well I want to see some more videos of The Great Food you’re cooking

  • soooo soooo good!!! my absolute favorite soup!! thank you for sharing the recipe ;D hopefully i can my hands on some escarole around here… (when i have it, it’s always out of town… 

  • Why do so much people dislike her? I tried some of her recipes and it came out really delicious. I feel like the people that dislike her are bitter miserable females who are unattractive, that knows their man would leave them in a second for this woman lol

  • GREAT tip to cook pasta separately and add to individual servings. The first time I attempted homemade soup (approx 100 yrs ago…�� I learned that adding the pasta to the soup was not the way to go. You end up w/goop instead of soup. I know I keep saying this but it’s true: you have THE best cooking channel on YouTube. Wow, you just pack in so much in one segment. And I get a big kick out of the way you throw up your hands after a taste and walk off. Mic thrown down!

  • This also reminds me of my childhood.  My Nonna lived with us and did all the cooking.  She used all beef in her meatballs and as such putting them directly into the soup creates an unappetizing foam.  So she eliminated that by par boiling them in water before adding them to the soup.  Also, I saw that you brought the soup to a boil.  We find that doing that makes the broth cloudy.  We find that when we just keep it to a simmer, that won’t happen.  Primarily, however, your recipe is the same as ours.  Love the episodes with your Nonna and the beautiful way in which you relate to each other.  I was the same way with my Nonna.

  • Hey Laura so Im 17 years old and I am looking for an untraditional picnic meal like no sandwiches i want something new.. Please make a video about it if its possible

  • My husband and I looooooove you! I hope you are working on a 2nd book!!!! You should help your NONNA publish a book in Italian and English of all her recipes!!! LOVE LOVE LOVE!

  • Laura, I use the Better Than Bouillon bases all the time but it seemed to me that you didn’t put in as much as you should have for the amount of water. The soup liquid looked a bit clear instead of having a more yellow tinge. Do the other ingredients add that much flavor that you don’t need to add as much base?

  • Here in The Netherlands we call escarole “andijvie” and the only thing people make with it is “andijvie stamppot”. It’s basically potatoes and raw chopped escarole mashed together. You serve it with a large meatball or pork belly or smoked sausage (what ever you like basically) and some gravy. Some people also put some pieces of bacon in the mashed potatoes and escarole.

  • looks delicious. I’ve had this growing up, but more vegetarian except for the chicken stock/broth. Other than that, there was no meat balls or dairy. Looks delicious though.

  • I can’t wait to make this in the fall. So simple and yummy. I never would have thought about using escarole. I’ll have to try it. Thanks Gramma Gina and familia!

  • Pasquale, that was a winner. Made it last night. It was a 10! Even my husband,who does not like turkey said it was very good.

    So easy to make.

  • I have only had escarole as a salad green, never cooked but your soup looks so devine, I’m going to make it. Those little mixed meat meatballs
    must be so flavorful! Can’t wait to make your soup!

  • Thank you! I made this today and so tasty! I’ve also made your meatballs and chicken parmigiana! I’ll try the braciole next…You are the best! Much love and many blessings to you and your family

  • Laura, do be careful when handling heavy bowls etc. Always try to use two hands instead of one when carrying heavy things. My mom used to carry heavy things with just one hand, do whatever she had to do without much caution when she was younger, but now that she’s older, her wrists have gotten much weaker to the point where if she carries just a light water bottle, it hurts her wrists. 

  • You have amazed me again!! I tried your minestrone soup recipe (I was going through the recipes) and it was absolutely amazing although, I burned my tongue.. great job I am totally making this thanks!!!!

  • I’m making something very similar to this in the summer, but using lettuce, and I add vinegar. When it is at a gentle boil, I also crack and gently lower a couple of eggs in it, one by one. You get (kinda) poached eggs floating in the soup.

    Never thought of making it with escarole… but I shall.

  • Laura, We boil a chicken and strain the water to use as the base. Then we add the shredded chicken to the soup in the last 5 minutes. +/pasta stars.

  • First, let me say I love your recipes/videos. Anything to help keep traditions going. As far as this recipe goes, I’d like to offer a suggestion. Lightly sautéed Pancetta would work better, IMHO. Baked or fried meat would add more flavor. You don’t bake or fry your meatballs first? That’s like eating boiled meat. No thanks! It’s just not how I’d prepare it. I guess it comes from tradition/what you grew up with. It’s all good! Ciao!

  • I’d really like to try, but it is hot as hell here in Brazil… How about a Fast Ice Cream???
    Keeping this recipe for Winter!!! (and your accent is so cute…. hahahaha)
    Enjoying a lot your videos.
    Bye bye

  • I just recently discovered that my great-great grandfather was from Orsara, so I find it absolutely fascinating that, not only do you make wedding soup the same way, but you also say “cavadill” just like him! ❤

  • Watching Grandma Gina cook brings me so much joy! I really want her to know that. My son lives in Kentucky and he is the one who started watching her first and brougjht her to my attention. Not only is it so wonderful to learn her recipes but it is very relaxing watching her cook.

  • One of my favorite Italian Soups …..have seen it before with much smaller balls and with spinach instead of escarole….this looks utterly divine and understand you easily…..what’s the matter with the rest of them….I’m not even Italian but worked with them way back in the day! Corie

  • only discovered your channel a few days ago and i’ve literally scrolled through so many videos lol i made your bread yesterday and this today and they were both sooo good!

  • Laura, I made this soup yesterday and omg it came out fabulous!!! Love your channel I’m so not a cook so your instructions were great!!! Thank YOU

  • I Liked to fry my meatballs first it make it taste so much better! then I put a little bit of the meat ball grease in there and a whole big can of chicken broth I like my to taste stocky and always cook the pasta separate if you put it in the soup and let it cook it will soak up all the broth I put my pasta in bowls seprate then add the broth I use ronzoni alphabets the best

  • You’re the best grandma ever! I love all your cooking videos thank you for sharing it with us! Sending you lots of love from Australia..

  • Nonnina Gina, Italian wedding soup is my favorite and yours looks positively delicious. I’ve never made it myself but now I am very willing to try. I am certain my son and daughter-in-law will love it. God bless you and thank you for all the wonderful recipes you are so willing to give.

  • This makes me miss my Nana so much!!! The cadence of your voice… the accent… the excitement. Miss you Nana!!! I still make this, every Thanksgiving and Christmas… and yes in between… but it reminds me of my childhood having it on the holidays.

  • Could someone please tell me what escarole is?..or any other names it is known by?

    I really, really want to make this recipe, so hopefully I can find escarole where I live!:) Thanks!

  • I love your show, excellent, my first language is Spanish, and sometime it is so hard for me to pronounce some words, but the most important thing is that people understand me. So, do not worry, I understand your English and I enjoy your recipes!!!! and I love your personality, I am marriage with a italian man ( 3rd generation) and he always talks about his italian grandma”food. I have fun when I watch your videos!!!

  • Who on earth would want this served at their wedding? Maybe in the 19th century or earlier. I have lived in Italy for almost 40 years and have NEVER come across this not even outside of weddings.

  • This is my favorite soup. Though I like to add little pasta shapes to mine and I like to sear the meatballs before adding them to the soup for added texture.

  • This is not Italian wedding soup. It’s supposed to be made with escarole and no egg in the finish. The meatballs are supposed to be either chicken or turkey as they’ll lend themselves to making the stock as it all cooks in the pot. I would call this an IWS inspired Soup.

  • Ultimateframedhackers,com is legitimate all the transaction i always do with them is always a successful one i made $5,600 from them {{

  • I love your large assortment of recipes, which I will try….just discovered you. But my favorite part is when you bless the food. You are adorable. Wish everyone would thank God for all His many blessings. You are a blessing! Hope I listen enough to pic up your accent!

  • For those who don’t know what escarole is, it’s a semi sweet vegi, it can be served in so many various ways, very simple one among most Italians is boiled till tender, drain and add olive oil, oh you wil need a fresh baguette and OMG.

  • This was Giada at her best. Not dead like a zombie like the first couple of episodes of EI, but not obnoxious and overbearing like she is now.

  • Hi Laura! You are an amazing cook first of all! Secondly, I just wanted to ask if you have ever made verds ( savoy cabbage)  and pork? It’s another Italian dish my husbands Italian gramma made and I make it too!  I’m Italian by the way! haha

  • I’m going to try the Italian wedding soup and Cabbage soup Ms. Gina made…I love soup it is comforting and Ms. Gina should make a soundtrack of her singing for when cooking her recipes!

  • I am Mexican and we make a meatball stew like this called albondigas. We add rice, egg, cilantro and tomato chunks to ground beef (I use ground turkey). It’s much like your dish, homey and delish. Love watching videos on all of your channels!

  • Am from Uganda, I really love the soup you make, it’s sooooo delicious, this chef is really sooooo amat, the happiest chef av ever seen, thanks alot,������

  • Sou season is almost here. Even though I make soups all year round �������� that’s looks so good! W lots of pecorino Romano cheese! ������������

  • My ex’s family always added ditalini. My daughter is the best thing to come out of that marriage. The wonderful Italian recipes I learned from my mothers-in-law were the other, and this is one of my favorites. They also used beef, pork and veal in their meatballs. Love watching your videos!

  • Delizioso, Signore, but…
    The stock should come from boiling the chicken. Another whole step. Boil the chicken with a “bouquet garni” that includes your favorite fresh spices & peppercorns or a red pepper. (You could choose to cook the celery & carrots here, too.)
    Remove cooked chicken, bouquet; strain & cut or pull chicken into small pieces. Liquid (plus 2 chicken bouillon cubes, if you like) is then the nutritious base for the soup.
    Also, marble-size meatballs made with beef, pork & veal adds a dramatic taste to these morsels. Oh, and don’t forget the unsliced Italian bread. Buon appetito!
    Cin cin! ♨️����

  • In my family we have pasta or rice no beans and chicken. I like your vision I am going to give it a try tomorrow night. It’s faster and I would love to try it. Plus it’s going to be snowing so a nice hot bowl of soup ummm Thank you

  • Laura, I was just watching your donuts recipe and to fry them, you had a lot of oil in the pot.. any tips on what to do about all that oil coz they say you shouldn’t use oil again and again! 

  • I love this soup. I have made it a few times I have to double it now. When my kids hear I’m making it they show up with containers lol. Speaking of containers the ones your broth are in. What are the brand and where can I get them. If you could put a link I would appreciate very much. Thank you for your amazing recipes.

  • Delicious recipe. Grandma, can we preserve thus soup by pressure canning method? I want to make a huge batch and preserve it in jars if possible but I’m not sure if it can be canned or not.

  • Thank you for sharing your Italian Madre with us!
    Gina, if you were my Nonna I would never leave the kitchen! ♥️❤️��
    Thank you,

  • So glad I checked in with you. I like your recipe better than mine. I need to deliver a pot of easy to digest soup later today. My grandson, Gianni has an ailing tummy. This added to our prayers should fix him right up. Thank You so much, Gianni. Tess in NY.

  • I just love this sweet lady. I wish she was my neighbor. I love her dishes: they look so good. I love to hear her sing. Keep doing what you do, sweet Gina!! Love you bunches.

  • Love how she said a prayer before trying the soup! She is so authentic, not trying to conform to society, just being herself. God bless you, Gina!

  • in my family escarole soup is only escarol,and cannellini in vegetable or chicken stock. but we have olso the “scarola imbottita” entire (not fully coocked) boiled escarol, stuffed with a big (as the escarole can be stuffed) meatball. And the meatball is allready stuffed with pices of salame and provola. We lock the stuff escarole with kitchen  cotton and then coocked in stock. you should try! it’s a bomb!

  • Pasquale: “Like a, a marlboro”
    Wife: “That’s a cigarette”
    Pasquale, “Oh, it’s like a marlboro” (!)

    And when I make soups, I do the same as he does. Cook my starches (rice, pasta, barley) separately, because by the next day, if the soup and starches have been combined, they will have absorbed all the broth and taste like mush. I cook them in chicken or beef broth though, to keep in the flavor.

  • I don’t think I’ve ever tasted it with escarole, only spinach. I can’t wait to try it this way. Is there a video where Signora Gina makes chicken broth?

  • Hi Laura, llove your recipes, watching your videos makes it so easy to follow and hey turn out perfect. That’s what I was loking for. By the way, your escarole soup just to die for. MY Hubby had 2 full servings. He loved it. Thank you so much.

  • Delicious! Our Italian family makes dough balls to put into the soup. It is not a family holiday without the wedding soup. Much Love

  • Good Day MS Gina

    When I came across your video
    I thought of my mother, she’s in heaven now, mom loved to make Italian wedding soup ��
    One of our favorites

    It’s been a while I’ll have to make for my husband

    I do make homemade meatballs often for spaghetti

    Yummy ��

    Thanks so much
    Have a blessed day

  • I was just wondering. why was the pasta precooked before adding to the pot? New subscriber here and I just love this channel. I have already saved 5 recipes I’m going to try soon.:)

  • What’s left of the Italian neighborhood is right! And that seems to be everywhere. My dad grew up on Arthur avenue in the Bronx, N.Y. What was once a big Italian neighborhood has shrunk to just a few square blocks. But there are a number of restaurants, bakeries, and the Italian market still there. I saw a new Italian restaurant there one time so I went in to check it out. They were playing Spanish (Dominican) music! I turned around and walked out. The neighborhood is mostly Spanish now, like the rest of the Bronx. The once beautiful, safe, lively streets of Arthur avenue are now filled with garbage and filth. The sounds of Sinatra, Prima, Martin, Martino, have been replaced by meringue and batchata music. ��

  • My mother taught me her version which is to boil onion and garlic in the chicken broth, I use low sodium stock, and fish them out and puree them and add them right back to the broth. Skip the beans. Add meatballs, beef and veal mixture, and the escarole. Lots of grated Romano and red pepper flakes in my helping!

  • How come Italian grandma cooking is better than you ( I like her English accent)
    I have been to Italy 1979 while I was there
    Only eat pizza. ( Rome) some time I go to Vatican to have Soup & bun I stayed in Rose hotel not far from Vatican.
    Only wedding day. What about rest of the day

  • same way I make it only Escarole can have dirt in it we should show it being washed first some people will put it right in and then have the dirt in the soup

  • I fry my meatballs first gives it more flavor and I add some oil from the fried meatballs to the soup plus I use a big can of chicken broth instead of the water taste so much better

  • Nonna Gina sei fantastica! Mi fai ricordare tanto di mia nonna. Noi siamo Siciliani ma tanti ricette sono molto simili. Grazie per tutte le belle ricette!

  • Now,,,,This is the way you do a cook show,,,,,,percise,,,all action,,, great explanation,,,and NOT a lot of worthless talk about what kind of meat or chicken you used or where it came from,,,I`ll make this version tonight

  • Looks good. My next receipe for my family. Sharing your receipes with my friends here in Melbourne and around the world. Thank you Nona ❤️����❤️

  • Looks like an awesome winter soup!!  Thank you so much for sharing this, and so many other wonderful recipes. I have tried several and all have been delicious.

  • Gianni I dont think there r any Italian American neighborhoods left anywhere anymore..I live in Florida but was born in the Ironbound Section (Italian) of Newark NJ. There was an Italian deli & bakery on every corner. Now I cant even find another Italian person to talk to. And yes its gravy not sauce lol. Im so happy to see someone finally making this soup the right way. U dont put spinach in wedding soup. And u always use chicken & meatballs. I also add a beaten egg with romano cheese right before serving. Looks good my friend.

  • Hi Laura, just wanted to say that I loooooooooove your recipes and so far the ones I have tried making all tasted absolutely delicious!!! I was wondering if you can show your version of bouillabaisse? I’ve been wanting to try and make this but there are so many versions online. I prefer following yours because they seem to be tried and tested and I’m more confident that it will taste great. Thanks!

  • @Gianni I must say that I enjoy the way you present and prepare the dishes, Your cooking style is very relaxed and very relaxing to watch and the dishes look amazing please continue making these great culinary videos.

  • This soup, next to Italian wedding soup, is my all-time favorite. Thank you for sharing. For some reason though I’m feeling like I might want to put a little squeeze of lemon juice in there? It might go well with the escarole, or maybe not, it’s just a thought? Anyway, thanks for sharing. This looks and sounds wonderful.:-) Christine. Oh yes, that’s sounds wonderful, an escarole pizza, that sounds really good, too.

  • Yes Papa, we understand you perfectly. Marlboro, marble, meatball. �� I made this soup just now and now I’m going to pressure can it (minus the pasta) to preserve some for a rainy day. I just subscribed today. Looking forward to checking out all your recipes. God bless you

  • That’s how I make it. I do use spinach because escarole is almost impossible to find here. { and I love escarole }. I use ancini d’ pepe” for the pasta. { it’s also hard to find here in Texas } This soup is always served at my house at holiday time. Everyone seems to like it. I also love slopping up the broth with some toasted / buttered Italian bread……….As a kid, this was my favorite part of eating this soup. That broth…….! After watching this,……maybe today would be a good day to make some. This sweet lady must be from the same parts of Italy as my family. The way she prepares them is exactly how my family prepared them when I was a kid. That doesn’t happen all the time, but I’m watching my childhood dishes being made as we did long ago. Thank-you,…Thank-you.

  • Never occurred to me to make the pieces individually! ��‍♀️��‍♀️ That’s going to be helpful when I try this recipe. I always seem to cook more than I need! Can i use this technique for spaghetti? I always make to much, but we love leftover spaghetti. ����