Bolognese Soup

Zuppa alla Bolognese

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

The gastonomic capital’s very own soup is based on best-quality mortadella and fresh eggs, to make a very nourishing and unusual dish.


  • 3 oz (75 g) mortadella
  • 4 eggs
  • 4 oz (100 g) Parmesan cheese, grated
  • 4 oz (100 g) semolina
  • pinch grated nutmeg
  • pinch salt
  • oz (90 g) butter, softened
  • 2 pints (1.2 litres) chicken or beef broth


Pre-heat the oven to gas mark 4, 350°F (180°C).

Mince or process the mortadella finely. Separate the eggs and set the whites aside. Beat the yolks in a bowl, add the cheese, 3 oz (75 g) of the semolina, the nutmeg, salt and about 3 oz (75 g) of the butter. Mix together very smoothly. In another bowl, beat the egg whites until stiff, then fold these into the mixture.

Use the remaining butter to grease an ovenproof dish large enough to take the mixture. Pour in the mixture and level the surface with the back of a spoon. Sprinkle the rest of the semolina on the top and bake in the oven for about 10–15 minutes or until firm.

Remove from the oven and cool. Cut into neat cubes. Heat the broth to boiling point, then toss in the cubes. Cook for 5 minutes, transfer to a warmed tureen and serve.