00:00This soup comes together in a casserole dish. We are making Stanley Tucci's chicken soup with
00:05mozzarella. So it starts with bone-in chicken. To that we're adding in chicken broth. Then we're
00:10going to cook this just until it's done. This chicken soup also has tiny chicken meatballs in
00:16it. One egg, a little parsley, a little pecorino romano, and some breadcrumbs, and then salt and
00:21pepper. And then in the soup it's going to be really tiny meatballs. All right meatballs are
00:25ready so I'm going to take the chicken and let that cool and shred it up and then into this
00:29broth. I'm going to cook our meatballs just for about a minute. Then we're going to take
00:33this broth, strain it out, and we go in with another four cups. This is escarole. Escarole is a really
00:40bitter green. It's just going to take out a little bit of that bitterness. You only have to do it
00:43for
00:43about 30 seconds to a minute. So here's how it goes. I'm going to follow my instructions
00:48verbatim. You pour half a cup of chicken broth in the dish. Then we take a quarter of our escarole,
00:54put that down. Then we go in with a quarter of our meatballs, quarter of our shredded chicken,
00:59another cup of broth, and a quarter of the mozzarella, and one tablespoon of more pecorino
01:04romano. And then we're going to do this a few more times. And then it gets even crazier. He
01:09pours over a beaten egg. Also very Italian. This soup finishes in the oven. It just bakes
01:14at 350. Takes about 20 to 30 minutes. Smells divine. I am surprised at how much of a soup
01:21it is the way we layered it in there. Gold spoon seems appropriate. Immediately, yes. Immediately,
01:29it's a chicken soup you've never had before. This tastes like not just a warm hug, but a sophisticated
01:34Italian warm hug.
