A traditional soup originally from Bologna, zuppa imperiale is made up of soft cheesy cubes of baked frittata served in hot broth. This flavorful soup, once reserved for special occasions, is the perfect comfort food to warm up with on a cold winter night!
Course Main Course
Keyword frittata cubes in chicken broth soup, zuppa imperiale soup
Preheat oven to 350 degrees F and line a baking dish (12 X 9 inch) with a lightly greased sheet of parchment paper.
In a large bowl beat together 10 large eggs.
Stir in grated Parmigiano cheese; breadcrumbs; chopped parsley; salt and nutmeg. The mixture will resemble a thick pancake batter.
Pour the mixture in the prepared baking dish and spread it evenly with a spatula. Bake for 25-30 minutes until set in the middle and the edges begin to brown lightly.
Meanwhile, bring chicken broth to a simmer in a large pot.
Let the frittata cool then cut into 1 cm cubes with a serrated knife. If serving immediately, drop the cubes into a pot of simmering chicken broth and serve immediately with extra Parmigiano cheese at the table.
The cubes may be prepared a day or two ahead and kept refrigerated until served.
Variations:Although I have yet to try it, I have seen variations made with finely chopped mortadella stirred into the egg mixture. On my to try list!Can be served with a meat broth instead of chicken brothSubstitute vegetable broth for a vegetarian version.Can the frittata be prepared ahead?-Yes it can. Cut it into cubes, once cooled, and refrigerate them for up to 2 days. -The cubes may also be frozen and dropped directly from frozen in the hot broth. However, in my opinion, since it requires so little effort and time to prepare, I don't recommend freezing.Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.