Bolognese Soup

Zuppa alla Bolognese

Preparation info
  • Serves


    • Difficulty


Appears in
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


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