Q: Could I get a recipe for a good Italian wedding soup? Thanks very much. — Ellie Daniels, Parkland

A: To answer Ellie's question, I reached out to chef-owner Andrew Bernardo, of Talia's Tuscan Table (4070 N. Dixie Highway, Boca Raton, 561-362-0874, TaliasTable.com). Not only is Bernardo a wizard at the stove, he also is a passionate teacher, so I knew he'd be willing to share his recipe. Check his website for cooking class schedules.

Like any good Italian boy, Bernardo shared his story, too.

"I have extremely fond childhood memories of Aunt Lucia making this traditional soup every Christmas Day at her house. Nothing satisfies better on a cold December day in New York City," he says. "Her husband, Uncle Carl, owned a very successful pizzeria in the Bronx in the '60s. He loved his greens: escarole, dandelions, chicordia, Swiss chard, wild arugula and especially broccoli rabe on a sandwich with imported, shaved parmagiano or sharp provolone."

His aunt and uncle were from Avellino, Italy, outside of Naples and "cooking greens fresh picked from their garden was a cultural event," the chef says. "Aunt Lucia always had a pressure cooker filled with greens sitting on the stove."

Q: A while ago, three to four years, there was a recipe printed in the Sun Sentinel for easy chicken soup made from chicken legs. I think it was around Passover time, early spring. I searched for it but with no luck. Can you find it for me? Thanks for your help. — Judy Feldman, Hollywood

A: Like many Floridians, I've been battling a nasty cold this week. So I couldn't get to the archives fast enough to find a new chicken soup recipe. Looks like this one may be what you're looking for, Judy. It's a recipe from "New American Cooking" (Knopf, 2005), by Joan Nathan, featured in a March 2006 column.

The dark meat of the legs adds great flavor and richness and is often on sale at the grocery store, making it even more appealing. I like the Italian spin with the addition of escarole. Nathan uses this as a broth for her cooked matzo balls. It would also be delicious with cooked noodles or rice.