Chef Justin Wilson's opening: "How you'll are? I'm glad for you to see me!" Chef Jean-Piere's opening: "Well, hello there friends!" Two heartwarming classics.
@@ZS-mx6qxMost chefs do what they grew up with, what their descendants cooked, their grandmothers, grandfathers…..Jean Paul knows and loves French and Italian, and that’s where he came from and that’s what he loves. People cook best what they love …. Why ask him for something he has no experience in ?
I love soup so much. Could eat a different one every day. JP couldn't have had better timing, I made meatball sandwiches yesterday. Now I know what will happen to the left over meatballs
The Portugeuse eat soup every day, as part of their meals. Married to one, I got used to that. Now I can't live without it. Simple soups, yet delicious and healthy.
It's never easy for a professional to admit to getting anything wrong. That's one of the many reasons I absolutely love Chef JP, he is a lesson in humility, humor and simply a joy to watch. Love him ❤
That has nothing to do with being a professional, and i've met many who readily admit to making a mistake and then correcting or explaining why it doesn't need to be fixed. I think you're projecting.
I swear Chef Jean Pierre must be the Bob Ross of cooking - he may not sport an Afro and he‘s certainly not beating the devil out of his ladles, but every episode is so full of fun and so very educational every time ❤
I love this too. I think it’s just as important to learn how to fix a recipe and at what point you can do the fixes as it is to learn the cooking basics
Chef I have said this before but just in case no one has told you yet today you are the BEST. Thank you for all the great recipes and videos. Have a great week.
Love Italian Wedding soup as well as Chicken Tortilla, Black Bean, Lobster Bisque, Tortellini and a few dozen others. In fact there are 50 soups on my Top 10 Soups list.
An Italian/French chef doing a creole accent - didn't expect to ever see that. Justin and Martin Yan were both a huge part of my growing up. My parents had both their cookbooks and shows on a lot.
Derived from, yeah. Maybe "Cajun" might have been the better word to use. =) I don't know if Justin Wilson actually spoke creole. To me, I roll all them together as that Louisiana Cajun speak.
@@onewaydown yeah, couple that with how much has just become so intertwined down there between the two, they are almost synonymous. But there is still a difference between the two.
I also watched Justin Wilson, he always ate what he prepared at the end along with a nice glass of wine! I loved watching him and now I love watching you!
I love that you’re a human (I think) and you incorporate your mistakes in the videos. Thank you for being real. You’ve changed my attitude towards cooking.
I'm getting so I can call your measurements out before you do Chef. Love that you teach that cooking isn't hard and the work you put in is the reward your stomach gets.
My first wife, god rest her soul. was first generation and made the best wedding soup. She would brown the chicken and pressure cook the carcass to get all the gelatin out of it. If you can't get escarole (some call it chicory) you can also use endive or baby spinach. If you put an egg in your meatballs, they will hold up better.
I make my version of this at my restaurant every so often and the guests go insane for it! Its a super underrated soup. I usually sell out of it almost as fast as I made it! Great recipe Chef! 👌
Dear Chef Jean-Pierre, Thank you from the bottom of my heart for this recipe. I've been waiting for your take on it since I started watching your cooking channel over 1½ years ago. My mom, who trained as a chef in Vienna, Austria, made a lovely chicken soup with liver dumplings. However, not being a big fan of liver, I eventually convinced her to cook Italian Wedding Soup instead. I have beautiful memories of cooking that soup & other recipes with her before her passing over three years ago. Thank you again for all that you do. You're very appreciated!!! A devoted follower from Canada 🇨🇦 😊
Hello from Rocca di Papa (near Rome), chef! je-ne-sais-quoi in italian is "un certo non so che". Is the italian for "I don't know what". We use it exactly like they do in France. The pronunciation is like you say all sticked together "un certo nonsocchè"! ❤
Chef thank you so much for these videos. Aside from the knowledge you’re giving out, the positivity and zest for life and your passion for cooking really helps to brighten my day!
I am proud of my soup making abilities and have a good Wedding soup recipe, so almost didn't watch the video, but decided to anyway. In the first two minutes I had a smile on my face and a couple new ideas to try. Thanks Chef.
Yeah Chef, Italian-American creations are in their own group of cuisine. Wonderful how our people stepped up when they came to America. The food creations sometimes came out of necessity, sometimes out of new traditions, but sometimes they are marriages between other cultures. For example, sausage stuffed banana peppers are on every italian menu in Cleveland, and that was created because of Hungarian immigration mixed with sicilians/italian.
Justin Wilson. My Fathers favorite show on TV. A 2 cup Ladle? 5 ladles = 10 cups. Recipe calls for 8 cups, ie 4 ladles. The best wedding soup I've seen. I will make this.
In Romania we have something similar. Instead of the bread crumbs we put 3 spoonful of rice in meat balls composition, and in the soup we don t we pasta but more vegetables. It is a little sower as we add "bors"
Ok....referencing Justin Wilson brought back great memories of watching him on PBS with my father when I was a little kid. Thanks again Chef!! HOOOOOOOOWEEEEEE!!
I love Chef Jean-Pierre because he's not only an amazing chef, he's also one of the funniest, goofiest and most lovable Frenchmen since Jacques Tati's adorable M. Hulot!
Looks delicious! I need to make my wedding soup soon. It is a tradition here in western Pennsylvania and eastern Ohio. I use spinach and acini de peppi. And everyone here makes beef meatballs about the size of the tip of your little finger. It has a chicken broth and some shredded chicken in it, also a little shredded carrot.As it cooks you have a stalk of celery in it that is removed later. Most people use escarole but I put baby spinach in mine.
Hi Chef Jean, I’m in Spain on vacation, going to get the ingredients to make it for my friends here, I know it’s going to be great because it’s you making it.❤️
Making a vegan version of this with TVP meatballs tonight. Even though I don't eat meat (or even butter, which I know chef loves!), I get a lot of great recipes from your channel.
Yes, this is Italian American . And as an Italian American who is also familiar with “Italian-Italian” food, I can tell you that each cuisine is admirable. One thing I notice however about Americans is that they eat their pasta drowned in sauce, whereas in Italy we eat smaller portions of pasta which much less sauce. Then again, we suffer from many fewer cases of obesity. Wonder if there’s a correlation?!
Hi, Chef 🤗 and Hi, Jack 🤗. My name is Valentina. I am a true fan ☺️ . I have made countless recipes that have delighted my family... love the way you explain and have learned so much since following you and cooking from your recipes. I love you and appreciate you with all my heart. Thank you so much for EVERYTHING.❤🤗🙏
I made this for my sister and me, her diet consists of chicken nuggets, ramen and Mac and cheese. Very picky. I’m happy to say she ate 2 while bowls of this!
Chef, you had me rolling with laughter during this video. When the occasion calls for it, we add fried dough balls (dumplings.) They are maybe twice the size of a pencil eraser. Fry to a golden brown in olive oil or butter. Add to bowls/cups of soup at serving time. They are dense and have a little crunch. Jack great timing on the pop-ups. I never miss a video.
Do you use a zeppole dough or a strufoli dough (sweeter) or a pasta dough for those dumplings? I’ve not heard this! Love it! The size and crunch sounds like a strufoli crouton! Wow 😮 yummy 😋
@@thinkofsomethingcooler Hi. I apologize for my late reply. Pasta dough. 1:1 egg to cup flour. Nothing special. Roll your dough into snakes. When you cut your dough balls down to size, try a dull edge utensil. Cut the dough and pinch the end shut at the same time. Let them dry. Give them a saute in olive oil to a light golden brown. I think Chef might say use "butter." I had to look up a photo of struffoli crouton, they look amazing! These dough balls have the texture of a dense pasta. You get crunch for sure.
@@oizukitom thank you so much for your reply. Sorry about the delay Easter Week can be busy. :)) This post fueled food conversations with family for days, everyone giving opinions as to how best to make your pasta. We also made struffoli this week and I thought of you and whether or not you’d tried it. There’s a good video on this channel for it if I’m not mistaken. And embarrassingly I’d like to add I’d never thought of my doughs in egg flour ratios before, always following recipes as if by rote memorization. This makes so much sense! It definitely helps with the shopping too. So thank you doubly!
Chef, I watched Justin Wilson when his shows were first run! I’m a bit old-ish! Lol! I think Justin would love your show, & he’d say, “Now there’s a man who knows his stocks and his soups!” Justin didn’t bother much with sauces, as I recall, but your sauces are superb, as well, Chef!
Oh my gosh I’m so excited to learn how to make this soup! God bless you and your team. Thank you from the bottom of my heart for sharing your enthusiasm and experience with us. ❤
yummy will def check this out some weekend! speaking of meatballs, has anybody ever tired making "rough" squares with your fingers? Its easy to do takes only a few seconds with your fingers, its not a perfect square but its easy to turn and brown. Try it, it works perfectly lol
It's one of my favourite soups to make and eat but I can't get hold of escarole, so I always do it with spinach. If you get enough meatballs in there per portion, it can be a main meal. I cook the pasta separately and add it to the plate before spooning in the soup because I always make enough soup for two meals and the pasta will keep cooking and become soft and unpalatable if it stays in the liquid.
Chef Jean Pierre!! thanks for your videos - Could you please make a video on how to make croissants? That would be amazing!! Thank you again for all your hard work!
I played in a wedding band for a few years and had a lot of bad wedding soup! Banquet chefs cutting corners. You have to get a good "brown" on the balls! I've seen where they put them in the soup raw and you get these grey anemic looking meatballs! Only fix? MORE WINE! Drink a lot more wine! LOL! Knew a Portuguese chef that used kale in his wedding soup!
Dear Chef Jean-Pierre, thank you for sharing Amrican versions of Italian Cousine. I think your revisions properly address differences between the ingredients avaialble in US compared to those you find in Italy. I want to make an observation to what you said in the video. It was not emphasized that this soup (at least the original one), known as minestra maritata, was not created by Italian Americans. It is a well-know dish in the Neapolian cousin in Campania. It is still cooked, especially during the holidays.
@@bobbigeehan7221nothing! But I was born in Italy and I can assure you that an italian would rather d*e☠️ instead of having soup in his/her wedding menu 🤐🤭😂
Are you kidding me ? We have a terrific attitude on wedding days, bride groom and parent go to check the menu months earlier , restaurants prices are 200€ per person for a dinner gala! No way anyone could even think of proposing soup for his guest at a wedding party 😂 Should be the worst wedding menu ever It's a big big big NO NEVER EVER ! This -wonderful- delicious comfort food dish is called "MINESTRA MARITATA ", wrong translation "wedding soup" is a misspell of the real name of this dish, that's all.
I propose Chef makes a kids cookbook entitled ‘A Child Could Do This!’
seconded
That’s a great idea!
Big facts
Cool idea!
Or cooking 201!
Chef Justin Wilson's opening: "How you'll are? I'm glad for you to see me!"
Chef Jean-Piere's opening: "Well, hello there friends!"
Two heartwarming classics.
You Sir, are a class act. Believe me when I say that we all love you. Not only for your fantastic dishes but the love and joy you put into them.
🎉
Super-Chef! 😘👌✨😋
🙏🙏🙏❤️
@ChefJeanPierre *Hello chef! Do you have any Indian spicy recipes? I have only just found your channel 😂*
@@ZS-mx6qxMost chefs do what they grew up with, what their descendants cooked, their grandmothers, grandfathers…..Jean Paul knows and loves French and Italian, and that’s where he came from and that’s what he loves. People cook best what they love …. Why ask him for something he has no experience in ?
The older I get, the more I appreciate a good soup.
Me, too! (Too bad my daughter doesn't wanna eat soup...)
I love soup so much. Could eat a different one every day. JP couldn't have had better timing, I made meatball sandwiches yesterday. Now I know what will happen to the left over meatballs
Me as well. I seek out these Chef Jean Pierre gems.
Same here!
The Portugeuse eat soup every day, as part of their meals. Married to one, I got used to that. Now I can't live without it. Simple soups, yet delicious and healthy.
It's never easy for a professional to admit to getting anything wrong. That's one of the many reasons I absolutely love Chef JP, he is a lesson in humility, humor and simply a joy to watch. Love him ❤
That has nothing to do with being a professional, and i've met many who readily admit to making a mistake and then correcting or explaining why it doesn't need to be fixed. I think you're projecting.
@@Haka-f3k-uwhatever makes you happy.
I swear Chef Jean Pierre must be the Bob Ross of cooking - he may not sport an Afro and he‘s certainly not beating the devil out of his ladles, but every episode is so full of fun and so very educational every time ❤
It’d be hilarious if he wears a Bob Ross wig. 😂
Jean-Pierre, I like that you don't hide your mistakes but you use them as a teaching method, bravo Chef!
We are so lucky to have one of the best instructors around, he's funny, a great chef and an excellent teacher. Again, BRAVO Chef!
I love this too. I think it’s just as important to learn how to fix a recipe and at what point you can do the fixes as it is to learn the cooking basics
I remember Justin Wilson. Thanks for the revisit to my younger days watching PBS with my parents. You are just as inspiring chef Jean-Pierre.
🙏🙏🙏❤️
Chef I have said this before but just in case no one has told you yet today you are the BEST. Thank you for all the great recipes and videos. Have a great week.
Our Onyo Emperor always delivers!
Love Italian Wedding soup as well as Chicken Tortilla, Black Bean, Lobster Bisque, Tortellini and a few dozen others. In fact there are 50 soups on my Top 10 Soups list.
An Italian/French chef doing a creole accent - didn't expect to ever see that. Justin and Martin Yan were both a huge part of my growing up. My parents had both their cookbooks and shows on a lot.
Isn't creole french?
Derived from, yeah. Maybe "Cajun" might have been the better word to use. =) I don't know if Justin Wilson actually spoke creole. To me, I roll all them together as that Louisiana Cajun speak.
@@onewaydown yeah, couple that with how much has just become so intertwined down there between the two, they are almost synonymous. But there is still a difference between the two.
Justin Wilson and the Yan Can Cook were definitely part of my growing up in the 80's.
I also watched Justin Wilson, he always ate what he prepared at the end along with a nice glass of wine! I loved watching him and now I love watching you!
I love that you’re a human (I think) and you incorporate your mistakes in the videos. Thank you for being real. You’ve changed my attitude towards cooking.
This is my favorite soup! I have been dying to find a recipe! What a better place than with my favorite chef!! 😊
I'm getting so I can call your measurements out before you do Chef. Love that you teach that cooking isn't hard and the work you put in is the reward your stomach gets.
My first wife, god rest her soul. was first generation and made the best wedding soup. She would brown the chicken and pressure cook the carcass to get all the gelatin out of it. If you can't get escarole (some call it chicory) you can also use endive or baby spinach. If you put an egg in your meatballs, they will hold up better.
I absolutely Love wedding soup! Thank you, Chef, for this recipe!❤️🇮🇹❤️
Awesome recipe chef, please show Italian braciole recipe please please please please
My favorite soup by my favorite chef?! Yes!
YES!!!
Literally in my top five of all soups. Justin Wilson was hilarious. "Add some wine... maybe a little more wine".
The king of butter is back again for another epic soup
But he didn't use any butter
@@theHannibalSpecter😂😂😂😂😂😂
We Italians love our soup
Watching while nursing my bad back. Thank you for lifting my spirits.
Hope you feel better soon Peggy! 🥣
I make my version of this at my restaurant every so often and the guests go insane for it! Its a super underrated soup. I usually sell out of it almost as fast as I made it! Great recipe Chef! 👌
Full respect to you
Jean-Pierre .
Major talent and heart
Go into this deliciousness .
Dear Chef Jean-Pierre,
Thank you from the bottom of my heart for this recipe. I've been waiting for your take on it since I started watching your cooking channel over 1½ years ago. My mom, who trained as a chef in Vienna, Austria, made a lovely chicken soup with liver dumplings. However, not being a big fan of liver, I eventually convinced her to cook Italian Wedding Soup instead. I have beautiful memories of cooking that soup & other recipes with her before her passing over three years ago. Thank you again for all that you do. You're very appreciated!!!
A devoted follower from Canada 🇨🇦 😊
I need that liver dumplings recipe😃 I love liver.
Hello from Rocca di Papa (near Rome), chef! je-ne-sais-quoi in italian is "un certo non so che". Is the italian for "I don't know what". We use it exactly like they do in France. The pronunciation is like you say all sticked together "un certo nonsocchè"! ❤
Chef thank you so much for these videos. Aside from the knowledge you’re giving out, the positivity and zest for life and your passion for cooking really helps to brighten my day!
I ga-ron-tee I'll be making this one.
I am proud of my soup making abilities and have a good Wedding soup recipe, so almost didn't watch the video, but decided to anyway. In the first two minutes I had a smile on my face and a couple new ideas to try. Thanks Chef.
Yeah Chef, Italian-American creations are in their own group of cuisine. Wonderful how our people stepped up when they came to America. The food creations sometimes came out of necessity, sometimes out of new traditions, but sometimes they are marriages between other cultures. For example, sausage stuffed banana peppers are on every italian menu in Cleveland, and that was created because of Hungarian immigration mixed with sicilians/italian.
👍👍👍😊
That’s the way it should be! We used to TRADE! Cultures coming together and trading products and recipes without getting offended! ❤
That’s why NYC is called a “melting pot.”
I love your channel! Great recipes! You put a smile on my face when I watch you
I love this soup almost as much as I love the chef that makes it!
Justin Wilson. My Fathers favorite show on TV.
A 2 cup Ladle? 5 ladles = 10 cups. Recipe calls for 8 cups, ie 4 ladles.
The best wedding soup I've seen. I will make this.
In Romania we have something similar. Instead of the bread crumbs we put 3 spoonful of rice in meat balls composition, and in the soup we don t we pasta but more vegetables. It is a little sower as we add "bors"
Ok....referencing Justin Wilson brought back great memories of watching him on PBS with my father when I was a little kid. Thanks again Chef!! HOOOOOOOOWEEEEEE!!
We loved watching Justin Wilson!..... "I Guarantee!"😎
Hello Jean Pierre, that's a great idea with the meatballs you make cooking fun I adore you🥰 thanks for sharing ❤ Chantal
I love Chef Jean-Pierre because he's not only an amazing chef, he's also one of the funniest, goofiest and most lovable Frenchmen since Jacques Tati's adorable M. Hulot!
I was cooking some ground beef for my dog and assured him that I cooked it to a perfect Maillard reaction. 😂 Mama Mia, I've been binge watching Chef.
Looks so good. I'm gonna have to try this.
The most adorable chef in the internet. Thank you, Jean-Pierre.
I have yet to see a video that has a better incentive to watch until the end. The outtakes are hilarious! No wonder everyone loves chef JeanPierre
Looks delicious! I need to make my wedding soup soon. It is a tradition here in western Pennsylvania and eastern Ohio.
I use spinach and acini de peppi. And everyone here makes beef meatballs about the size of the tip of your little finger. It has a chicken broth and some shredded chicken in it, also a little shredded carrot.As it cooks you have a stalk of celery in it that is removed later. Most people use escarole but I put baby spinach in mine.
Hi Chef Jean, I’m in Spain on vacation, going to get the ingredients to make it for my friends here, I know it’s going to be great because it’s you making it.❤️
I watched Justin Wilson on PBS with my dad. Good times.
I love this soup, I make it often. I make my meat balls much smaller. It takes time to roll them by hand but I like them smaller so it pays off.
I also bake my meatballs 😅
Making a vegan version of this with TVP meatballs tonight. Even though I don't eat meat (or even butter, which I know chef loves!), I get a lot of great recipes from your channel.
Yes, this is Italian American . And as an Italian American who is also familiar with “Italian-Italian” food, I can tell you that each cuisine is admirable.
One thing I notice however about Americans is that they eat their pasta drowned in sauce, whereas in Italy we eat smaller portions of pasta which much less sauce.
Then again, we suffer from many fewer cases of obesity. Wonder if there’s a correlation?!
Good day to all, peace. YES.
When I was a child my Mother taught me how to make this. It was her favorite Soup...
Hi, Chef 🤗 and Hi, Jack 🤗. My name is Valentina. I am a true fan ☺️ . I have made countless recipes that have delighted my family... love the way you explain and have learned so much since following you and cooking from your recipes. I love you and appreciate you with all my heart. Thank you so much for EVERYTHING.❤🤗🙏
As others mentioned "Un certo non so che" in Italian (pretty literal translation, French and Italian share a lot)
Oh my beloved Chef, it lifts my spirit as well as my appetite every time I watch your video’s! Can’t wait to try this.
I made this for my sister and me, her diet consists of chicken nuggets, ramen and Mac and cheese. Very picky. I’m happy to say she ate 2 while bowls of this!
My family is high on soups-but I’ve never made this. Until now! I’m making it this week. ❤
I guar...on....tee... Loved Justin Wilson.
This is my favorite soup and I can’t wait to try it. You continue to be amazing!
A child can do it... delicious soup!
That looks amazing!! Thanks for making this soup. Those meatballs !!!!
Jean Pierre,you made me have a craving of soup.When watching this.
Chef, you had me rolling with laughter during this video. When the occasion calls for it, we add fried dough balls (dumplings.) They are maybe twice the size of a pencil eraser. Fry to a golden brown in olive oil or butter. Add to bowls/cups of soup at serving time. They are dense and have a little crunch. Jack great timing on the pop-ups. I never miss a video.
Do you use a zeppole dough or a strufoli dough (sweeter) or a pasta dough for those dumplings? I’ve not heard this! Love it! The size and crunch sounds like a strufoli crouton! Wow 😮 yummy 😋
@@thinkofsomethingcooler Hi. I apologize for my late reply. Pasta dough. 1:1 egg to cup flour. Nothing special. Roll your dough into snakes. When you cut your dough balls down to size, try a dull edge utensil. Cut the dough and pinch the end shut at the same time. Let them dry. Give them a saute in olive oil to a light golden brown. I think Chef might say use "butter." I had to look up a photo of struffoli crouton, they look amazing! These dough balls have the texture of a dense pasta. You get crunch for sure.
@@oizukitom thank you so much for your reply. Sorry about the delay Easter Week can be busy. :)) This post fueled food conversations with family for days, everyone giving opinions as to how best to make your pasta. We also made struffoli this week and I thought of you and whether or not you’d tried it. There’s a good video on this channel for it if I’m not mistaken. And embarrassingly I’d like to add I’d never thought of my doughs in egg flour ratios before, always following recipes as if by rote memorization. This makes so much sense! It definitely helps with the shopping too. So thank you doubly!
Chef, I watched Justin Wilson when his shows were first run! I’m a bit old-ish! Lol! I think Justin would love your show, & he’d say, “Now there’s a man who knows his stocks and his soups!” Justin didn’t bother much with sauces, as I recall, but your sauces are superb, as well, Chef!
Oh my gosh I’m so excited to learn how to make this soup! God bless you and your team. Thank you from the bottom of my heart for sharing your enthusiasm and experience with us. ❤
"non lo so" Looks like a great recipe to try.
Thank you so much chef!! I didn't think you read the comments when I mentioned my difficulty find a good Italian Wedding soup recipe a few weeks ago.
yummy will def check this out some weekend! speaking of meatballs, has anybody ever tired making "rough" squares with your fingers? Its easy to do takes only a few seconds with your fingers, its not a perfect square but its easy to turn and brown. Try it, it works perfectly lol
i make a soup like that but i add diced tomatoes and baby spinach thank you for keeping things simple
It's one of my favourite soups to make and eat but I can't get hold of escarole, so I always do it with spinach. If you get enough meatballs in there per portion, it can be a main meal. I cook the pasta separately and add it to the plate before spooning in the soup because I always make enough soup for two meals and the pasta will keep cooking and become soft and unpalatable if it stays in the liquid.
This is the superior wedding soup...
Thanks!
Thank you 🙏
My mother (full blooded Italian) put ancini de pepe in her soup. She called that pasta tubettini. I like that or ditalini in soup.
I'm divorced but I love this soup 🍲
Chef what about an episode on how to cook perfect fish patties. Maybe a tartare sauce to match.
And a glass of white wine to finish😊
Chef Jean Pierre!! thanks for your videos - Could you please make a video on how to make croissants? That would be amazing!! Thank you again for all your hard work!
Omg yes! Such a video would be amazing 😃
I played in a wedding band for a few years and had a lot of bad wedding soup! Banquet chefs cutting corners. You have to get a good "brown" on the balls! I've seen where they put them in the soup raw and you get these grey anemic looking meatballs! Only fix? MORE WINE! Drink a lot more wine! LOL! Knew a Portuguese chef that used kale in his wedding soup!
Hey chef can you show us how to make chicken gnocchi soup? I’ve only had it at Olive Garden and we love it.
I follow your recipes and want every one for my international family palate. Thank you 🙏
Agree😊
We love Justin Wilson here in Louisiana!
Thank you Chef for showing how to adjust the recipe if the meatball are too soft. You are the best teacher!
Ohhhh baby, I am going to make this on my wedding anniversary, Chef. March 28th 37 years!
Happy Anniversary 🎊 🎉 💐
Wedding Soup is the best. Thanks Chef
Chef, thank you for your teaching us how to cook!
I have been buying Italian Wedding Soup in a can because it is so delicious (yes, even in a can). Now I have a reliable recipe. Thanks, Chef.
Looks so delicious. Thanks Chef!
That soup looks amazing, one for me to make. I'm into meatballs at the moment and this is another recipe with them. Thank you Chef Jean-Pierre.
I Love the crazy ness it helps me cook! Thank you Chef 🌟🌟🌟🌟🌟 I get a great laugh while I am trying to keep up with you! 😂❤️
I used to have this when I lived in Pittsburgh--it's very popular there.
OK I’ll age myself, I remember watching Justin Wilson, and the way he would add his hot sauce. What a character. From Louisiana, I do believe!
Thank you, Chef. I love this soup, but had no idea how to make it.
Nothing like a great soup on a cold winters day ! Thanks !
winter is over in 2 weeks!
@nicknico412and?1
@@nicknico412114 more days for good soup 🥣 then! 😃
Chef JP is definitely a chef. He makes his plates to look presentable as a chef does.
It could do with more seasoning though. Cheese, though.. Why?
Beaitiful! Justin, bless him! 🥰
Dear Chef Jean-Pierre, thank you for sharing Amrican versions of Italian Cousine. I think your revisions properly address differences between the ingredients avaialble in US compared to those you find in Italy. I want to make an observation to what you said in the video. It was not emphasized that this soup (at least the original one), known as minestra maritata, was not created by Italian Americans. It is a well-know dish in the Neapolian cousin in Campania. It is still cooked, especially during the holidays.
I just made this and it's FANTASTIC. You have to try it!
Thank you, again, chef!!!!
Looks delicious! I can’t wait to make it!
Hahahahahaha 😂 That's a misunderstanding.. it's MINESTRA MARITATA 😅 A first name for the dish. Italians wouldn't never have soup for wedding menus 🤣🤣🤣
@@laziaita grow up. What’s wrong with you.
@@bobbigeehan7221nothing! But I was born in Italy and I can assure you that an italian would rather d*e☠️ instead of having soup in his/her wedding menu 🤐🤭😂
Are you kidding me ?
We have a terrific attitude on wedding days, bride groom and parent go to check the menu months earlier , restaurants prices are 200€ per person for a dinner gala!
No way anyone could even think of proposing soup for his guest at a wedding party 😂
Should be the worst wedding menu ever
It's a big big big NO NEVER EVER !
This -wonderful- delicious comfort food dish is called "MINESTRA MARITATA ", wrong translation "wedding soup" is a misspell of the real name of this dish, that's all.
@@laziaita who cares???? You’re spending wayyyy too much time on this. Move on lady. No. One. Cares.
I simply don't understand ppl who hate Sellery! I've met a few ppl who hated the taste & the smell of Sellery.....personally i LOVE sellery! YUMMY!
I can handle a little in powder form but really don’t like it fresh or cooked pieces because of the texture