Non-VegetarianEmiliana-Romagnola cuisine Soups

Zuppa Imperiale

Name: Zuppa Imperiale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 120 g semolino; 120 g parmigiano reggiano dop; 4 large Eggs; 60 g Unsalted butter; 0.5 tsp whole nutmeg; 0.5 tsp Fine sea salt; 1.5 l brodo di carne; 0.25 tsp Black pepper

Zuppa Imperiale is an Emilia-Romagnan soup of golden baked semolina, Parmigiano and egg cubes simmered in rich meat broth.

🇮🇹Italy· Emilia-Romagna

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 420 kcal

Ingredients

0 of 8 gathered

Servings

120 g semolino — fine durum wheat semolina
120 g parmigiano reggiano dop — finely grated, aged 24 months
4 large Eggs — free-range, at room temperature
60 g Unsalted butter — melted and cooled slightly
½ tsp whole nutmeg — freshly grated
½ tsp Fine sea salt — to season
1½ l brodo di carne — rich homemade beef and capon broth
¼ tsp Black pepper — freshly ground, optional

Equipment

•Baking dish 20x30 cm
•Large mixing bowl
•Whisk
•Baking parchment
•Large saucepan
•Chef knife

Nutrition

Per serving, approximate

Calories: 420 kcal
fat: 24 g
carbs: 28 g
fibre: 2 g
protein: 24 g
calories: 420 kcal

Instructions

1
Preheat the oven to 180°C and line a 20x30 cm baking tin with baking parchment.
2
Whisk the eggs in a large mixing bowl until pale, frothy, and airy.
3
Gently fold in the melted butter, grated Parmigiano Reggiano, nutmeg, and fine sea salt.
4
Gradually stir in the semolino with a spatula until a smooth, thick batter forms.
5
Spread the batter evenly into the lined tin to roughly one centimetre thickness.
6
Bake for 25 to 30 minutes until lightly golden and firm to the touch.
7
Remove from the oven and cool the baked slab completely on a chopping board.
8
Slice the cooled slab into neat, uniform cubes of roughly one centimetre.
9
Bring the meat broth to a gentle simmer in a large saucepan over medium heat.
10
Drop the semolina cubes into the simmering broth and cook gently for 3 to 4 minutes.
11
Ladle the hot broth and swollen cubes into warm bowls and serve immediately.

Chef's tips

Let the baked semolina cake cool completely before slicing to ensure clean, sharp cubes that do not crumble in the soup. Do not boil the broth vigorously after adding the cubes, as gentle heat allows them to absorb flavour without breaking apart. Using a rich, well-skimmed homemade meat broth is vital for authentic flavour.

Ingredient substitutions

brodo di carne (meat broth) → rich roasted vegetable broth for a vegetarian version
semolino (fine semolina) → semola rimacinata, though the final texture will be slightly denser

Storage

Keep the unboiled baked cubes in an airtight container in the fridge for up to 3 days or freeze for 1 month.

Reheating

Drop chilled or frozen cubes directly into simmering broth and heat gently for 3 to 5 minutes until piping hot.

Common mistakes to avoid

•Cutting the semolina slab while warm, which causes the cubes to tear and fall apart.
•Boiling the broth at a rolling boil, turning the delicate cubes into mush.
•Using coarse polenta or coarse semolina instead of fine semolino.

Serving suggestions

Serve steaming hot in shallow ceramic bowls dusted with extra freshly grated Parmigiano Reggiano.Accompany with a glass of dry Lambrusco di Sorbara or Colli Bolognesi Pignoletto.