Bolognese-Style Soup

Step 1

Preheat the oven to 350°F.

Step 2

Finely chop the mortadella. In a mixing bowl, combine egg yolks, Parmigiano Reggiano, and 1/2 cup semolina. Add some grated nutmeg and a pinch of salt. Add 4 Tbsp. butter and mortadella. Beat egg whites to stiff peaks and add to the mixture.

Step 3

Butter a wide, shallow rectangular pan with 2 Tbsp. butter. Dust with 1 tsp. semolina. Pour in the mixture spreading it out evenly and bake for around 20 minutes. Let cool and cut into cubes.

Step 4

Bring broth to a boil and cook the cubes for another 5 minutes. Serve.