Italian Soups

The Bolognese Soup

There’s a chill in the air but soups on the menu!


4 Tbs Butter – unsalted

1/3 Cup Semolina Four – plus some for dusting

4 Large Eggs

2 Cups Grana Padano Cheese – freshly grated

6 Slices Mortadella – finely chopped

1 Tb Milk

¼ tsp Nutmeg

Sea Salt

5 Cups Chicken Broth – preferably homemade


  1. Heat oven to 400°.
  2. Grease and flour 8” X 8” baking dish with butter and then dust with some semolina flour.
  3. Shake out excess. In a large bowl, mix together butter, flour, egg yolks, cheese, mortadella, milk, nutmeg and a pinch of salt.
  4. Stir until it forms a thick batter.
  5. In a different bowl beat egg whites to soft – medium peaks.
  6. Fold into the egg mixture and pour into the prepared dish.
  7. Bake until the top is golden ad a tester comes out clean, about 15 minutes.
  8. Remove from oven and cool on a wire rack until completely cooled.
  9. Run a spatula around the edges to loosen and then cut into ½-inch cubes (removing them from the pan with a spatula).
  10. Add to the broth and let the broth simmer until the cubes are soft about 5 or 6 minutes.

Note: I don’t know why we called this Bolognese Soup. The recipe was actually given to me from a friend in Lombardia. But it is really easy, filling and delicious



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