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Best Easy Zuppa Imperiale Recipe

Name: Best Easy Zuppa Imperiale Recipe
Total time: 45 min
Yield: 220 g
Ingredients: semolina flour 3.5 oz; large eggs 3 pieces; Parmigiano-Reggiano cheese, finely grated 2 oz; unsalted butter, melted 2 tbsp; low-sodium chicken broth 6 cups; nutmeg, freshly grated 0.25 tsp; salt 0.5 tsp; black pepper 0.25 tsp

Cubes of Parmigiano-enriched semolina baked and floated in broth are Emilia-Romagna's elegant soup. This protein-rich mediterranean first course is light enough for bariatric and calorie deficit diets.

Cook 45 min Difficulty NORMAL 280 kcal

#mediterranean #bariatric friendly #diabetic friendly #high protein

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Ingredients

Main ingredients

semolina flour 3.5 oz
large eggs 3 pieces
Parmigiano-Reggiano cheese, finely grated 2 oz
unsalted butter, melted 2 tbsp
low-sodium chicken broth 6 cups

Seasonings/Sauce

nutmeg, freshly grated 0.25 tsp
salt 0.5 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 21 g 30%

Protein 19 g 27%

Fat 13 g 43%

Serving size 220g

Cooking steps

1

Preheat your oven to 340°F (170°C). Line an 8-inch square baking dish with parchment paper and grease lightly with butter.
2

In a mixing bowl, whisk together the eggs until slightly foamy. Add the melted butter and whisk until fully combined.
3

Blend in semolina flour, grated Parmigiano-Reggiano, nutmeg, salt, and black pepper. Mix until a smooth, thick batter forms.
4

Pour the batter into the prepared dish and use a spatula to evenly spread. Bake for 22–25 minutes, until set and light golden on top.
5

Remove from the oven and let cool for 10–15 minutes. Cut the baked semolina into 1/2-inch cubes.
6

Bring chicken broth to a gentle simmer over medium heat. Carefully add the semolina cubes and heat for 1–2 minutes, just until warmed through.
7

Ladle the soup, including cubes and broth, into bowls. Serve immediately while hot, optionally garnishing with extra Parmigiano-Reggiano.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Semolina flour is the key ingredient in Zuppa Imperiale, providing the structural base for the cubes, while Parmigiano-Reggiano imparts signature flavor and richness essential to this elegant soup.

Q. Which cooking step requires the most care for best texture?

The baking step is crucial: the semolina mixture should be baked just until lightly golden and set. Overbaking can make the cubes dry, while underbaking will result in overly soft cubes that may fall apart in the broth.

Q. How do I avoid the semolina cubes becoming soggy in the broth?

Let the baked semolina cool thoroughly before cutting into cubes, and only simmer them very briefly in the hot broth—no more than 2 minutes—to keep their shape and texture intact.

Q. What is the nutritional breakdown per serving?

Each serving contains approximately 280 kcal, with 19g protein (27%), 21g carbohydrates (30%), and 13g fat (43%), making it a balanced and protein-rich first course.

Best Easy Zuppa Imperiale Recipe

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