This little pasta (farfalline) just reminds me of being a kid. I always remember my Grandma making this soup and rolling meatballs. The full written recipe is linked in the description (it's the little "arrow" on mobile and the "show more" on desktop). In the description, you will also find my shop and other links with cookware/ingredients and all the other things you guys frequently ask about.
I'm Italian and this is the first time a see "farfalline" (little butterflies). We usually have the farfalle, but in soups we use "ditali" a micro rigatone or "stelline" a pasta with the shape o micro stars.
Sir: I've really been enjoying your recipes, and this one just got added to the queue! It never occurred to me to add meatballs to chicken noodle. That aside, I'm the kind of guy who likes to give back, so here's a recipe of mine that you might enjoy. Use or ignore at your discretion, just please know that it's sent purely in the spirit of friendly sharing. Looking forward to more of your videos. Cheers! Dave's Sausage and Roasted Asparagus Farfalle: Ingredients: 2 tbs olive oil (plus extra for asparagus) 1 onion, roughly chopped 1 clove garlic, minced 1 large red bell pepper, roughly chopped 1 lb spicy Italian sausage 4 to 6 cups chicken broth 2 generous cups dry farfalle pasta 1 bunch asparagus (thinner is better) Salt and pepper Parmigiano Reggiano cheese 1. Preheat oven to 425°F. 2. In a large, deep skillet over medium heat, add the olive oil and sauté the onion until golden, then add the bell pepper and garlic and cook for an additional minute or so. 3. Add the sausage, breaking it up into small pieces and cooking until nicely browned and a fond has formed on the bottom of the skillet. 4. Increase temp to medium-high and add about 2 ½ cups broth to deglaze the skillet. Once liquid comes to a simmer, add dry pasta. 5. Stir often for the next 15 min, adding more broth as needed until nearly done. As it hydrates and cooks the pasta, the broth will reduce and combine with the starch from the pasta and sausage drippings to form a silky sauce. 6. Meanwhile, wash, dry well, and cut asparagus into bite sized pieces. Toss with olive oil, salt and pepper, then arrange on a baking sheet in a single layer and roast for 8-12 minutes or until asparagus is al dente. Remove from oven and set aside. 7. Once pasta is tender and the sauce has reached your desired consistency (should coat everything but not be soupy), remove from heat and stir in asparagus. 8. Add salt to taste (if necessary - probably won’t be); plate and serve with a dusting of Parmigiano
that sounds really good! When its in season, I love asparagus! And i recently found a store near me (in London), where i can buy proper italian sausage! Im so enjoying finidng this channel so much..getting plenty of new recipes & ideas!
Some dads and sons fix cars, others garden, or build things together, all of these special times built skills and memories. I can't think of anything better than spending time with those we love doing simple things. You will both remember these times long into the future. Best to you and your family. bye the bus the recipe is great, yummy
Looks very good. When growing up my Italian family would sprinkle grated cheese on the soup before eating. And break up crusty Italian bread dipping it in the soup. You cook Italian like my family. Bravo!
He has got to be the best cook on RUclips. His method of measuring is just like my Sicilian grandmother. Dad says she never cooked any dish the same, measured with the palm of her hand and if the amount looked right that day it went in.
Just found you snd really appreciate the simple straightforward way you present the recipes. And you don’t seem to waste slot of our time just talking about nothing relative to the process. Look forward to checking out your other recipes. Good job!
You are a delight to watch! Your deadpan humor, your outstanding recipes, your Lon Gisland accent, and your well edited productions have made you my favorite RUclips chef.
I love how this reminds you of your grandma. Food is love! I need to find some tiny pastas. As a penne and cavatappi girl, you’ve inspired me to try different styles.
I'm Italian American, and your cooking always reminds me of my childhood. You were right about the wedding soup, my mom made hers with escarole. We had it on every holiday -- Thanksgiving, Christmas, Easter, etc.
I have watched this and some of your other videos more than once. I love your recipes and the way you explain everything..not stuffy or borderline judgmental about ingredients like others I’ve watched. Your interaction with your family is great and the background music adds a nice touch.
Ah sitting here feeling sorry for myself having a chesty cold and flurry of snow here in the UK today and saw your latest recipe oh my chicken thigh, mince on the shopping list tomorrow to make your fabulous Chicken Soup for the weekend.
Simple soups are easy peasy. Basics are simple and fun. Broth of your choice and you can even micro wave the veg to get them evenly done fast. boil a bit and eat. Great way to get rid of veg remnants in the fridge, too. Start the groove and then get as complex as you want, knowing easy is there to set the tone.
Jim you are a powerhouse. You take the most basic, traditional recipes and bring them out to their full potential. And teach us that all us regular slobs can do the same thing in our kitchens.
Love that you use thighs for soup. As you said, they’re “foolproof.” Soup is so often reheated as a leftover and breasts get so dry and tough after a reheat or being held hot.
Awesome job. Fellow ex L.ong Islander here. This channel makes me feel like I'm Home 40 years ago. Our whole family can cook. We were pretty poor but ate better than anyone we knew.
I’m beginning to doubt your taste tester,,, if he just came home from school or just woke up,,everything tastes great!! :)) I’ve made something similar to this my whole life,, I too learned it from my grandmother. It was my go to with sick kids. Now it’s my go to that I send to friends/neighbors that are sick. It cures everything!! Love your videos,, reminds me of my childhood 👍
Thats the pro move with the pasta. You don’t put the pasta in the soup, it gets soggy and disgusting especially the next day. Cook your pasta seperately and add the soup to the pasta. Looks amazing.
@@SipandFeast I batch cook soups and freeze them, since there are only 2 of us in the house. I don't add pasta or noodles to the soup when I make it, if I'm going to freeze it in meal size portions. Instead, when I reheat the soup, I cook the pasta separately, then add to the soup, so the pasta doesn't get mushy.
Here's a couple tips from an old cook. Whether you're making soup, broth or stock, wash the meat or bones, place in a large pot with cold water, bring to a vigorous boil for 5- 10 minutes. Drain meat or bones ,wash/rinse thoroughly with cold water, wash the pot then start your recipe. The pre-boil and cold water rinse removes the blood, bone shavings if any and impurities that you'd normally skim off without changing the ending flavor. You need very little to no skimming afterwards. Make your soup, broth or stock a day ahead, refrigerate overnight and remove desired amount of solidified fat the next day. Bonus is that the overnight refrigeration improves and intensifies the flavor of your liquid. PS, save the fat. Chicken fat is called schmaltz and is great for making biscuits, dumplings or frying chicken, beef fat is called tallow and can be used to sear steak or roasts or fry French fries, pork fat is lard and can be used to fry pork or for deep frying or making tortillas or biscuits. Gonna have to try this soup though...
Total grandma soup. I had a grandma from Jersey, a grandma from Brooklyn and a grandma from Troy. (Don't ask.) 😉 All Italian, all made soup like this. Different pastas, though. My fave soup pasta wad acini pepe. Always fun to spend part of my Friday with you and James. Buon appetito. 🇺🇸❤🇮🇹☮
that kid...! ya just godda love him....nice boy......my husband and I eat soup all year round...why not !? ...it's everything you need in a meal....we are a senior couple and easy but tasty is the name of the game for me while cooking....I've been in the kitchen pretty much all my life and I just love cooking and love truely " good" food.....I just love these videos here on You Tube....Thanks You Tube and to this channel that I just found today ....Awesome ! Miss Ashley and J.D from South Western Ontario Canada
Will try this soup soon. Just made your Italian Lentil soup so great. Thanks for all the soup recipes. Right now it's "soup" weather. Nothing like really good soup on a cold, damp day. So yummy looking.
Looks great. Another one of your recipes I want to try. Family love the peppers and sausages dish. Made it a few times already. Cheers from Glasgow, Scotland. 🏴🥃
Made this soup today! Absolutely delicious! Followed recipe exactly, a family member who is a VERY picky eater, went back for seconds, and put some in a container to take to work tomorrow for lunch! Thank you for this recipe!
Love your recipes and videos; you get right to the point while keeping it realistic! I’m making this soup tonight. Summer is over and fall is upon us in Canada. Thanks for the inspiration.
A suggestion I picked up in Spain - right before adding stock to the onion, celery, and carrots, toss in half a can of dry hard cider and season with a bit of turmeric. It will shock you how much those two flavors add
My German grandmother made chicken noodle soup with butterballs. They were firm, allspice laced balls that were absolutely delicious. I used to eat all the soup and eat them last to savor them. They are the reason I always add allspice to my chicken noodle soup; to get some of that flavor that goes so well with it,
My wife basically makes my son Luca... btw wife is Mexican... this exact soup but to Mexican it up a bit she substituted parsley for cilantro and celery for chayote... so salud to you from LA and from an Italian/Mexican household.
You have way more patience than I do my friend. I used a melon baller to scoop meatballs for Italian wedding soup, and I was just about ready to pull my hair out before I was through. I sprayed the melon baller with Pam and that helped unstick the meatballs. "Better than bullion" chicken, and beef base are always on the top door rack in my fridge to punch up the flavor in soup, and brothy dishes like cavatelli with broccoli and chicken in garlic brodo.
I always use one of those ice cream scoops with a lever: They've got an extra piece of metal on the inside and when you press the lever, then that extra bit moves and "unsticks" whatever's inside. There are different sizes of these scoops, the regular one is probably around 2" in diameter and the small one about 1" (perfect for this recipe).
This looks soooooo good! Now I will have to make some! Years ago, I remember watching a Mario Batalli show, and he said if you think you need to add more salt to a dish, add some lemon first. Also, I always add lemon to a soup because you will get more calcium released from the bones.
I HATE onion with a fiery passion. But I manned up and made your Baked Chicken and Potatoes last weekend. It turned out outstanding. Now I have to try this soup. I love seeing you talk with the Official Food Taster. Your love for him shines through, and it makes me happy for the two of you.
I was watching Vincentos plate. He was making some Italian dish, as he does. He chopped the stems of the parsley and threw it in with the aromatics saying you used them for the flavor, and the leaves for garnish. I tried that with my chicken soup, using the stems in the soup and just sprinkling some leaves on the top at the end. and holy crap it was good. My broth never had so much flavor! I think I'm going to use your meatballs but, with chicken because I'm on a diet, next time.
Made it tonight (couple minor tweaks, using a broaster chicken for the meat and making the stock from the bones of that chicken overnight plus canned veggie stock, other being small diced potatoes for the starch), loved it. Nice, simple tasty soup.
i like the way you included the underappreciated celery greens-- they have intense earthiness and minerality, and a kind of saltiness. also agree the choice of chicken thighs is perfect, though whole legs could also work. a word about broth. many chefs rely on broth to intensify flavor but i'm emphatically anti-broth as a separate thing in anything ever. it means you're either buying some kind of barely ok commercial product, or it's like you're making the thing twice-- once to make the broth, and then again for real this time with two sets of ingredients. in this case i might debone those thighs, toss the bones in a pressure cooker for like, an hour, strain, and there, you've got broth with the cartilage melted into gooey goodness and better than anything you're gonna buy, and you've added no ingredients and very little work. one can then proceed as you masterfully demonstrated. and one last thing that is totally not italian, italian-american or even remotely mediterrean: that soup is gonna sing with a big spoonful of msg
Excellent videos - speedy and entertaining without long-winded anecdotes. I like the realistic recipes with realistic measurements ("maybe a teaspoon, maybe less"), and straightforward techniques. This is how I cook too. Love the everyday kitchen. And the food looks delicious. Thanks!
I appreciate how well made your videos are, how relaxed you are while you cook, and (of course) the great dishes you make. Your cooking style reminds me of my Sicilian roots. Thank you for the videos and God Bless....
Thanks Jim! You've got your best high speed cooking going on here today. Coffee? 😊 Celery leaves are great dried and crumbled. Extra thanks to your taste tester!
I only discovered your channel last week, so this comment is late, but I make 'Crispy Chicken Skins' with extra skins from thighs. We saw these on MasterChef and had to try them,. You clean them up a little (remove any flesh and extra fat) and sandwich them between layers of parchemant (sp?) paper and cookie sheets, after salting them a little and cook them at 350 F for 15 to 20 minutes depending on how thick they are. It's heavenly!
Enjoy watching James’ ”critiques” of your results. Clearly he enjoys eating his dad’s cooking, but is he also bitten with the cooking bug? I think it would be fun to see a father / son cooking video.
Your ingredients, method are exactly like my Mom's. She puts 'first' cook in fridge overnight so all the fat is scoopable from the top. The meatballs are different. I'll try this. I can almost smell it! Yum!
Man how I love this channel -- I wait until I have a few new videos in my queue so I can get a good half hour of viewing. I will add this soup to my to-cook list.
I love your channel, the feel, the personality, the common sense. As a guy from Minneapolis I can't believe how much grated cheese you use. I have to try it.
When I have a lot of time, I make kreplach which I cook separately then place a few in a bowl and ladle on the broth. But you are correct, the meat fat adds a whole layer and depth of flavor. I have also used ground turkey/chicken when I make broth from chicken backs, etc., and there is really no meat to add.
The recipe looks great and all but the rolling tip for meatballs with the wet hands already made made this worth my time. And I'll definitely have to try that soup. Haven't had any in ages.
Pam here….those little meat balls would be work…I would double the recipe, cook them all in the better than bullion chicken base broth, then freeze half along with broth for another soup day!
This is the best soup I’ve ever made… I took it a step further with escarole and spinach. I will only use chicken thighs for chicken soup base from now on. I got many compliments on this recipe. Thanks!
Absolutely the best chicken noodle soup ever! Take liberties with your seasonings, make it yours! I under seasoned / flavored the meatballs a bit I think, but they were still amazing. The chicken bones add depth to the broth, I used both better than bouillon stock as well as some knorr stock “Tablets”, generously added some extra garlic and parsley (Stalks) black pepper etc. Re the meatballs- I used a small portion scoop to get great consistant ~7/8” diameter meatballs. Also added some heavy cream to the meatball mix… just sayin’ :-)
Yum! That soup would be for tomorrow. I do not like grease in my soups. I’ll scrape that off tomorrow and reheat and cook the pasta. Thanks for putting this up😊
This little pasta (farfalline) just reminds me of being a kid. I always remember my Grandma making this soup and rolling meatballs. The full written recipe is linked in the description (it's the little "arrow" on mobile and the "show more" on desktop). In the description, you will also find my shop and other links with cookware/ingredients and all the other things you guys frequently ask about.
I always use 'em for pasta day for our day care kids. One time, the store was out and I bought large bows. Chaos erupted.
I'm Italian and this is the first time a see "farfalline" (little butterflies). We usually have the farfalle, but in soups we use "ditali" a micro rigatone or "stelline" a pasta with the shape o micro stars.
You can buy hicken stock with zero salt, but it's easier to find Pacific brand that has ones with 20 mg and 90 mg of sodium per serving.
I have the same memory….my grandma always used Acini De Pepe 💛
Breadcrumbs: "let's start with...not all of it." Finally someone who uses the same measuring scale I do!
I know, right! Same here. That's exactly the way I do it! ☺️💜
Measuring scale? What is this measuring scale? 😂😂😂
Same here lol
Sir: I've really been enjoying your recipes, and this one just got added to the queue! It never occurred to me to add meatballs to chicken noodle. That aside, I'm the kind of guy who likes to give back, so here's a recipe of mine that you might enjoy. Use or ignore at your discretion, just please know that it's sent purely in the spirit of friendly sharing. Looking forward to more of your videos. Cheers!
Dave's Sausage and Roasted Asparagus Farfalle:
Ingredients:
2 tbs olive oil (plus extra for asparagus)
1 onion, roughly chopped
1 clove garlic, minced
1 large red bell pepper, roughly chopped
1 lb spicy Italian sausage
4 to 6 cups chicken broth
2 generous cups dry farfalle pasta
1 bunch asparagus (thinner is better)
Salt and pepper
Parmigiano Reggiano cheese
1. Preheat oven to 425°F.
2. In a large, deep skillet over medium heat, add the olive oil and sauté the onion until golden, then add the bell pepper and garlic and cook for an additional minute or so.
3. Add the sausage, breaking it up into small pieces and cooking until nicely browned and a fond has formed on the bottom of the skillet.
4. Increase temp to medium-high and add about 2 ½ cups broth to deglaze the skillet. Once liquid comes to a simmer, add dry pasta.
5. Stir often for the next 15 min, adding more broth as needed until nearly done. As it hydrates and cooks the pasta, the broth will reduce and combine with the starch from the pasta and sausage drippings to form a silky sauce.
6. Meanwhile, wash, dry well, and cut asparagus into bite sized pieces. Toss with olive oil, salt and pepper, then arrange on a baking sheet in a single layer and roast for 8-12 minutes or until asparagus is al dente. Remove from oven and set aside.
7. Once pasta is tender and the sauce has reached your desired consistency (should coat everything but not be soupy), remove from heat and stir in asparagus.
8. Add salt to taste (if necessary - probably won’t be); plate and serve with a dusting of Parmigiano
This sounds really tasty. Easy too.
Glad you're enjoying the videos and thanks for sharing the recipe. I can tell by looking at it that it will be great.
thanks. I'm going to try this too. 😋
that sounds really good! When its in season, I love asparagus! And i recently found a store near me (in London), where i can buy proper italian sausage! Im so enjoying finidng this channel so much..getting plenty of new recipes & ideas!
Looks good 👍 sir, thanks
The way he waits for his son’s reaction…. Priceless
I'm in love with this family!
Some dads and sons fix cars, others garden, or build things together, all of these special times built skills and memories. I can't think of anything better than spending time with those we love doing simple things. You will both remember these times long into the future. Best to you and your family. bye the bus the recipe is great, yummy
Thanks for the kind words.
Son you don't know how lucky you are Dad cooks such delicious dishes!
Looks very good. When growing up my Italian family would sprinkle grated cheese on the soup before eating. And break up crusty Italian bread dipping it in the soup. You cook Italian like my family. Bravo!
Yeah you got to have the cheese and bread with this one. Thanks for liking the video!
And always provolone, olives and red roasted peppers on the side.
Your relationship with your kid is so cute. Looks like you're raising him well!
He has got to be the best cook on RUclips. His method of measuring is just like my Sicilian grandmother. Dad says she never cooked any dish the same, measured with the palm of her hand and if the amount looked right that day it went in.
This made my day! One of my earliest memories growing up in the kitchen was making this soup with my mom
Me too. I try to be concise in my videos so I don't do too many stories anymore. I always remember my Grandma making this one though.
@@SipandFeast I love the stories! They remind me of my childhood. I feel all Italians had the same life lmao it's interesting.
@@SipandFeast W gf w hgg da. p jOhfbp
Same! We made homemade noodles too.
Just found you snd really appreciate the simple straightforward way you present the recipes. And you don’t seem to waste slot of our time just talking about nothing relative to the process.
Look forward to checking out your other recipes.
Good job!
You are a delight to watch! Your deadpan humor, your outstanding recipes, your Lon Gisland accent, and your well edited productions have made you my favorite RUclips chef.
Chicken, Beef, Pork: all in the same pot? BRILLIANT!!!
I love how this reminds you of your grandma. Food is love!
I need to find some tiny pastas. As a penne and cavatappi girl, you’ve inspired me to try different styles.
Thanks! This is one of my favorites for soup. I also love acini di pepe for when I'm making the similar wedding soup.
Aww you're such a loving dad.
I'm Italian American, and your cooking always reminds me of my childhood. You were right about the wedding soup, my mom made hers with escarole. We had it on every holiday -- Thanksgiving, Christmas, Easter, etc.
Dude you are a cooking machine! I'd love to have my knees slid under your table for a Sunday feast. I know I'd overdo it.
Thanks very much!
I have watched this and some of your other videos more than once. I love your recipes and the way you explain everything..not stuffy or borderline judgmental about ingredients like others I’ve watched. Your interaction with your family is great and the background music adds a nice touch.
Ah sitting here feeling sorry for myself having a chesty cold and flurry of snow here in the UK today and saw your latest recipe oh my chicken thigh, mince on the shopping list tomorrow to make your fabulous Chicken Soup for the weekend.
Simple soups are easy peasy. Basics are simple and fun.
Broth of your choice and you can even micro wave the veg to get them evenly done fast.
boil a bit and eat. Great way to get rid of veg remnants in the fridge, too.
Start the groove and then get as complex as you want, knowing easy is there to set the tone.
That is the best chicken soup recipe I've seen on the web. Thanks!
Jim you are a powerhouse. You take the most basic, traditional recipes and bring them out to their full potential. And teach us that all us regular slobs can do the same thing in our kitchens.
Thanks so much!
Love that you use thighs for soup. As you said, they’re “foolproof.” Soup is so often reheated as a leftover and breasts get so dry and tough after a reheat or being held hot.
I remember my grandmothers cooking. That kid wins the lottery every day of the week.
Looks sooooo good Love to see James and he tells his true feelings. Father and son. The dynamic duo❣️👏👏🥰👏
Awesome job. Fellow ex L.ong Islander here. This channel makes me feel like I'm Home 40 years ago. Our whole family can cook. We were pretty poor but ate better than anyone we knew.
Looks amazing, I’m gonna try making this for my fam! Also, it’s so sweet when your son tests the food!😭
I’m beginning to doubt your taste tester,,, if he just came home from school or just woke up,,everything tastes great!! :))
I’ve made something similar to this my whole life,, I too learned it from my grandmother. It was my go to with sick kids. Now it’s my go to that I send to friends/neighbors that are sick. It cures everything!!
Love your videos,, reminds me of my childhood 👍
I think he is pretty honest. One day I might test him with a bowl of spaghettios lol. Thanks for liking the videos!
@@SipandFeast Him down scoring it makes it more real. Some people just don't like soup.
Thats the pro move with the pasta. You don’t put the pasta in the soup, it gets soggy and disgusting especially the next day. Cook your pasta seperately and add the soup to the pasta. Looks amazing.
If it's going to be eaten the same day, the pasta can be added. But I made a lot of soup lol.
@@SipandFeast I batch cook soups and freeze them, since there are only 2 of us in the house. I don't add pasta or noodles to the soup when I make it, if I'm going to freeze it in meal size portions. Instead, when I reheat the soup, I cook the pasta separately, then add to the soup, so the pasta doesn't get mushy.
quickly becoming my favorite italian cooking youtube channel
Thanks! There are a lot of them, so I appreciate the vote.
The cooking channel for chefs frl none of the hoodoo and measure from the heart hell yeah
Here's a couple tips from an old cook. Whether you're making soup, broth or stock, wash the meat or bones, place in a large pot with cold water, bring to a vigorous boil for 5- 10 minutes. Drain meat or bones ,wash/rinse thoroughly with cold water, wash the pot then start your recipe. The pre-boil and cold water rinse removes the blood, bone shavings if any and impurities that you'd normally skim off without changing the ending flavor. You need very little to no skimming afterwards. Make your soup, broth or stock a day ahead, refrigerate overnight and remove desired amount of solidified fat the next day. Bonus is that the overnight refrigeration improves and intensifies the flavor of your liquid. PS, save the fat. Chicken fat is called schmaltz and is great for making biscuits, dumplings or frying chicken, beef fat is called tallow and can be used to sear steak or roasts or fry French fries, pork fat is lard and can be used to fry pork or for deep frying or making tortillas or biscuits.
Gonna have to try this soup though...
Total grandma soup. I had a grandma from Jersey, a grandma from Brooklyn and a grandma from Troy. (Don't ask.) 😉 All Italian, all made soup like this. Different pastas, though. My fave soup pasta wad acini pepe. Always fun to spend part of my Friday with you and James. Buon appetito. 🇺🇸❤🇮🇹☮
I love that pasta. I put that one in my wedding soup. My Grandmother was from Queens so I'm sure quite similar cooking.
Indeed! 👍🏼Good stuff.
I made this 2 weeks ago and today I need to do if again. It’s so good!
I love the tip about the celery leaves I love using them and your right there is so much flavor in them!
Meat bawls. Jim makes the best presentation. These videos/recipes rock. Thank you, Jim!
Thanks so much!
I can just see and smell that wonderful soup simmering on my wood cook stove during a cold, snowy, Maine day
that kid...! ya just godda love him....nice boy......my husband and I eat soup all year round...why not !? ...it's everything you need in a meal....we are a senior couple and easy but tasty is the name of the game for me while cooking....I've been in the kitchen pretty much all my life and I just love cooking and love truely " good" food.....I just love these videos here on You Tube....Thanks You Tube and to this channel that I just found today ....Awesome ! Miss Ashley and J.D from South Western Ontario Canada
Thanks Jim!!! I'm going to make this, this weekend! Munga-Munga!!! You'da BEST!!!
A Bonded Pair should be the title of your cookbook......Love the end of each video with you son taste testing your creation...Great fun...thanks.
That is a great idea! Thanks for liking the videos.
Will try this soup soon. Just made your Italian Lentil soup so great. Thanks for all the soup recipes. Right now it's "soup" weather. Nothing like really good soup on a cold, damp day. So yummy looking.
Looks great. Another one of your recipes I want to try. Family love the peppers and sausages dish. Made it a few times already. Cheers from Glasgow, Scotland. 🏴🥃
Made this soup today! Absolutely delicious! Followed recipe exactly, a family member who is a VERY picky eater, went back for seconds, and put some in a container to take to work tomorrow for lunch! Thank you for this recipe!
I seriously can't wait to try this recipe! It looks delicious! I love how the meatballs are small. Thanks for sharing this recipe!
This is like the "happy family" in a soup. I really appreciate the simplicity of your recipes and ingredients. Your family taste test is awesome.
Love your recipes and videos; you get right to the point while keeping it realistic! I’m making this soup tonight. Summer is over and fall is upon us in Canada. Thanks for the inspiration.
The soup was wonderful - hubby exclaimed “Wow, you hit it out of the park with this one!” Thanks again and keep the great food coming.
Basically homemade chickarina. I love chickarina, so I'll have to try this.
A suggestion I picked up in Spain - right before adding stock to the onion, celery, and carrots, toss in half a can of dry hard cider and season with a bit of turmeric. It will shock you how much those two flavors add
our family grew up on wedding soup. this looks amazing.
My German grandmother made chicken noodle soup with butterballs. They were firm, allspice laced balls that were absolutely delicious. I used to eat all the soup and eat them last to savor them. They are the reason I always add allspice to my chicken noodle soup; to get some of that flavor that goes so well with it,
My wife basically makes my son Luca... btw wife is Mexican... this exact soup but to Mexican it up a bit she substituted parsley for cilantro and celery for chayote... so salud to you from LA and from an Italian/Mexican household.
Love the sound of that. This soup can be changed so many way.
Yep! I love that "better than bullion" stuff. I always have the chicken and beef base in my fridge. I like to use ditilini or orzo pasta in soup.
It's my secret weapon lol. Costco sells the huger jars of beef, chicken, and veggie.
This is good for winter coming here very soon.
Love your food tester. All truth. No BS 😊
I love this channel, thankyou for making it and sharing your recipes
You have way more patience than I do my friend. I used a melon baller to scoop meatballs for Italian wedding soup, and I was just about ready to pull my hair out before I was through. I sprayed the melon baller with Pam and that helped unstick the meatballs. "Better than bullion" chicken, and beef base are always on the top door rack in my fridge to punch up the flavor in soup, and brothy dishes like cavatelli with broccoli and chicken in garlic brodo.
I always use one of those ice cream scoops with a lever: They've got an extra piece of metal on the inside and when you press the lever, then that extra bit moves and "unsticks" whatever's inside. There are different sizes of these scoops, the regular one is probably around 2" in diameter and the small one about 1" (perfect for this recipe).
This looks soooooo good! Now I will have to make some! Years ago, I remember watching a Mario Batalli show, and he said if you think you need to add more salt to a dish, add some lemon first. Also, I always add lemon to a soup because you will get more calcium released from the bones.
Yes, you don't have too many options for a soup other than an acid like lemon. Thanks for liking the video!
I bet your boy will become a great chief if he wants. You are doing him a great favor. Pay him.
I bet your house smells SO good 👨🍳 thanks for this, looks wonderful !!
adding ingredients to the shopping list while watching this video. looks delicious. thanks for posting!
Thanks. I hope you enjoy it!
I HATE onion with a fiery passion. But I manned up and made your Baked Chicken and Potatoes last weekend. It turned out outstanding. Now I have to try this soup.
I love seeing you talk with the Official Food Taster. Your love for him shines through, and it makes me happy for the two of you.
I was watching Vincentos plate. He was making some Italian dish, as he does. He chopped the stems of the parsley and threw it in with the aromatics saying you used them for the flavor, and the leaves for garnish. I tried that with my chicken soup, using the stems in the soup and just sprinkling some leaves on the top at the end. and holy crap it was good. My broth never had so much flavor! I think I'm going to use your meatballs but, with chicken because I'm on a diet, next time.
I gotta make this TODAY hmmm, sunday, have to wait a few hours, I live in a village hahahaha. But when my son gets home, he will be amazed!!!
Made it tonight (couple minor tweaks, using a broaster chicken for the meat and making the stock from the bones of that chicken overnight plus canned veggie stock, other being small diced potatoes for the starch), loved it. Nice, simple tasty soup.
Your kid saying “it’s good!” Is the best review you’ll ever get!!
Absolutely enjoy your videos! Your son should consider himself lucky to have a Dad like you. Keep the recipes coming please!
i like the way you included the underappreciated celery greens-- they have intense earthiness and minerality, and a kind of saltiness. also agree the choice of chicken thighs is perfect, though whole legs could also work. a word about broth. many chefs rely on broth to intensify flavor but i'm emphatically anti-broth as a separate thing in anything ever. it means you're either buying some kind of barely ok commercial product, or it's like you're making the thing twice-- once to make the broth, and then again for real this time with two sets of ingredients. in this case i might debone those thighs, toss the bones in a pressure cooker for like, an hour, strain, and there, you've got broth with the cartilage melted into gooey goodness and better than anything you're gonna buy, and you've added no ingredients and very little work. one can then proceed as you masterfully demonstrated. and one last thing that is totally not italian, italian-american or even remotely mediterrean: that soup is gonna sing with a big spoonful of msg
Thanks for sharing the detailed info. They are all good suggestions.
I think I would give you a 10 on all your recipes . You are a favorite of mine.
Plus I brown the thighs a little bit first in the Dutch oven definitely gives you more flavor.
Excellent. I’m out the door because Special chicken soup is for supper.
Thanks
Looks Delicious. Nice twist on chicken noodle soup. I Love meatballs! And the kids like it. Win win ✌🏻
I LOVE soup. Can’t wait to try this.
Hope you enjoy it!
Excellent videos - speedy and entertaining without long-winded anecdotes. I like the realistic recipes with realistic measurements ("maybe a teaspoon, maybe less"), and straightforward techniques. This is how I cook too. Love the everyday kitchen. And the food looks delicious. Thanks!
I appreciate how well made your videos are, how relaxed you are while you cook, and (of course) the great dishes you make. Your cooking style reminds me of my Sicilian roots. Thank you for the videos and God Bless....
Thanks Jim! You've got your best high speed cooking going on here today. Coffee? 😊
Celery leaves are great dried and crumbled.
Extra thanks to your taste tester!
Thanks, Marty. Most complaints are that I am too slow saying I wasted their 8 minutes haha.
@@SipandFeast You never waste anyone's 8 minutes and I wasn't complaining. It's merely an observation. 💜
Here in the Philippines we call it SOPAS
We eat this for breakfast or a mid-afternoon snack
I only discovered your channel last week, so this comment is late, but I make 'Crispy Chicken Skins' with extra skins from thighs.
We saw these on MasterChef and had to try them,. You clean them up a little (remove any flesh and extra fat) and sandwich them between layers of parchemant (sp?) paper and cookie sheets, after salting them a little and cook them at 350 F for 15 to 20 minutes depending on how thick they are. It's heavenly!
Will most definitely make this soup. I like your cooking directions, too. Bon appetite!
Enjoy watching James’ ”critiques” of your results. Clearly he enjoys eating his dad’s cooking, but is he also bitten with the cooking bug? I think it would be fun to see a father / son cooking video.
Your ingredients, method are exactly like my Mom's. She puts 'first' cook in fridge overnight so all the fat is scoopable from the top. The meatballs are different. I'll try this. I can almost smell it! Yum!
Your channel is very underrated. Love the content you are pushing out and I’m just discovering your channel. Good works.
Thanks very much and welcome to the channel!
Man how I love this channel -- I wait until I have a few new videos in my queue so I can get a good half hour of viewing. I will add this soup to my to-cook list.
Thanks a ton!
I love your channel, the feel, the personality, the common sense. As a guy from Minneapolis I can't believe how much grated cheese you use. I have to try it.
This looks delish. Imma share this with my sister and mom.
Looks delicious 😋, If we get snow this weekend in beautiful Colorado I will definitely try your recipe.
my mouth is watering
When I have a lot of time, I make kreplach which I cook separately then place a few in a bowl and ladle on the broth. But you are correct, the meat fat adds a whole layer and depth of flavor. I have also used ground turkey/chicken when I make broth from chicken backs, etc., and there is really no meat to add.
Made this for dinner today and it is SO good! One of my favorites of all time. Definitely going into the regular rotation. 😋 🥣 🇮🇹
Oh my God! Looks delicious 😋! You're a God chef 👨🍳 sir!
finaly one that knows how to cook the noodles in a diffrent pot.
The recipe looks great and all but the rolling tip for meatballs with the wet hands already made made this worth my time. And I'll definitely have to try that soup. Haven't had any in ages.
Always a favorite
Excellent. The things are my go-to as well.
Pam here….those little meat balls would be work…I would double the recipe, cook them all in the better than bullion chicken base broth, then freeze half along with broth for another soup day!
Sooooooo HAPPY i found your channel ❤❤ soooooo good i am so thankful for easy and step by step instructions this works for meeeeeee👍👍
We always used orzo but my favorite is acini di pepe with some crusty bread, provolone, olives and roasted red peppers on the side! Yum! 😋
This is the best soup I’ve ever made… I took it a step further with escarole and spinach. I will only use chicken thighs for chicken soup base from now on. I got many compliments on this recipe. Thanks!
Absolutely the best chicken noodle soup ever! Take liberties with your seasonings, make it yours! I under seasoned / flavored the meatballs a bit I think, but they were still amazing. The chicken bones add depth to the broth, I used both better than bouillon stock as well as some knorr stock “Tablets”, generously added some extra garlic and parsley (Stalks) black pepper etc.
Re the meatballs- I used a small portion scoop to get great consistant ~7/8” diameter meatballs. Also added some heavy cream to the meatball mix… just sayin’ :-)
Its how I make soup except the meatballs wow! Saved.
Absolutely love your content i almost feel like im in your home for dinner
Thanks! I very much appreciate you watching.
Yum! That soup would be for tomorrow. I do not like grease in my soups. I’ll scrape that off tomorrow and reheat and cook the pasta. Thanks for putting this up😊
I do the same thing.