Italian Grandma Makes Italian Wedding Soup (Meatball Soup)
ITALIAN WEDDING SOUP (Meatball Soup):
Meatballs:
1 lb Ground Beef
1 Extra Large Egg
2 Tbsp Onion, minced
¼ cup Bread Crumbs (plain or seasoned)
¼ cup Fresh Parsley, chopped
½ cup Pecorino Romano Cheese, grated
¼ tsp Black Pepper
½ tsp Salt
1 clove Garlic, microplaned or minced
Soup:
Olive Oil
½ cup Onion, chopped
½ cup Carrot, chopped
½ cup Celery, chopped
2 cloves Garlic, mined
3 qts Chicken Broth or Stock
1 large Escarole (or Spinach about 8 cups), chopped
4 oz Pasta, Mini Bows or whatever type you like
Salt & Pepper
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:
Buon-A-Petitti Amazon Store:
PLEASE SUBSCRIBE!
Watch my other videos at:
Buon-A-Petitti Merchandise:
FAN MAIL:
Buon-A-Petitti
P.O. Box 223
Adelphia, NJ 07710
Follow me on Instagram @buonapetitti
FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
How to Make Acquacotta (Tuscan White Bean and Escarole Soup)
Host Bridget Lancaster makes a hearty Acquacotta (Tuscan White Bean and Escarole Soup).
Get the recipe for Acquacotta:
Buy our winning food processor:
Buy our winning Dutch oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Beans and Greens - Escarole and White Bean Soup
Soup season is upon us! Decided to kick it off with Beans and Greens! (Or Escarole and White Bean)
Recipe:
1 large head escarole (chopped to 1 in. squares)
4 15 oz cans cannellini beans (rinsed)
1 yellow onion (diced)
4 cloves garlic (minced)
1 smoked ham hock (optional)
8 c chicken stock
Pecorino and EVO to finish
In a large pot sauté your onions, garlic, and ham hock over medium heat till onions are soft and translucent. Add stock and beans and bring to a simmer, allow to simmer 20 minutes. Add escarole and cook untill wilted, about 2 to 3 minutes. Scoop soup into a bowl drizzle with EVO and top with grated pecorino. Enjoy!
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
How to Cook Chicken Escarole Soup | Reds Kitchen EP 1
Today, we learn how to cook chicken escarole soup!
You will need:
————————————————
4 Skinless Boneless Chicken Thighs
4 Large Carrots
1 Chunk of Parmesan Cheese
1 Head of Escarole
3-4 Stalks of Celery
Butter
1 Onion
Colavita Extra Virgin Olive Oil
Garlic Powder
Salt
Pepper
3 Bay Leaves
Any Kind of Small Pasta you Want.
10 Cups of Chicken Broth
————————————————
Use code MatchaBowl for $3.00 off you first purchase!
Music by: Ij Beats Music
Edited By: David MacNeil
Escarole Soup // Frankie Cooks
Hey guys, I hope you enjoy this awesome new soup recipe, it's the perfect thing to keep you warm on a cold day!
Vegetarian* / Gluten Free
4 servings
Ingredients:
1 medium yellow onion, diced
about 2 carrots, diced
about 2 celery sticks, diced
3 cloves garlic, diced
1 teaspoon of freshly chopped rosemary
1 teaspoon of freshly chopped thyme
1 can of cannellini beans
8-12 oz chicken stock or veg stock
4 oz of tomato passata
1 head of escarole
extra virgin OO
S&P to taste
Equipment:
small stock pot w/ a tight lid
blender / food pro
Method:
place the stock pot over medium high heat and add 2 tablespoons of extra virgin olive oil - immediately add the onion, add a pinch of salt. once they become translucent, add the celery and carrots. Cook for 5 min, stirring and adding a little bit of water if you se some burning.
Add the garlic, rosemary and thyme, stir. lower heat to a gentle simmer.
take half of the beans, combine with the stock or broth and blend (puree).
add both the puree and the whole beans to the soup.
peal each leaf of the escarole from the stalk, clean them well - add them to the soup, cover and simmer on low for 20 min.
Serve with pecorino Romano cheese.