Bolognese Soup

Name: Bolognese Soup (Zuppa alla Bolognese)
Cuisine: Italy
Ingredients: 2 pints (1.2 litres) chicken or beef broth; pinch salt; pinch grated nutmeg; 2 pints (1.2 litres) chicken or beef broth; 3½ oz (90 g) butter, softened; 4 eggs; 3 oz (75 g) mortadella; 4 oz (100 g) semolina; 4 oz (100 g) Parmesan cheese, grated

Zuppa alla Bolognese

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

3 oz (75 g) mortadella
4 eggs
4

Europe
Italy
Bologna
Soup

Method

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