The Abruzzese Imperial Soup is one of the most representative dishes of the regional tradition, an ancient soup that has been served on festive days for generations, especially during Christmas lunch. The basis of this simple yet historically rich recipe is the characteristic royal pasta cubes, also called sponges for their soft and porous texture. Abruzzese royal pasta is made with eggs, cheese, and flour, cooked in the oven (or in a pan), and then cut into cubes that, when immersed in hot broth, absorb flavor and become irresistibly soft. Not surprisingly, this preparation is often sought after as royal pasta for broth, a term that perfectly describes its most traditional use.
This dish resembles in many ways other similar preparations based on eggs and parmesan (I can think of the Romagna passatelli, or even the Roman stracciatella), the Abruzzese imperial soup is similar to the Bologna one (which is thicker and includes semolina), or the one that uses a kind of small puffs, equally widespread in some areas of Italy but whose preparation is more laborious. Abruzzese royal pasta, on the contrary, is quick to make, genuine, and perfect to serve not only during the holidays but throughout the winter, because it is warm, comforting, and deeply tied to home cooking.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian Regional
- Region: Abruzzo
- Seasonality: Christmas
- Energy 189.82 (Kcal)
- Carbohydrates 5.67 (g) of which sugars 0.15 (g)
- Proteins 16.23 (g)
- Fat 11.38 (g) of which saturated 6.70 (g)of which unsaturated 4.62 (g)
- Fibers 0.24 (g)
- Sodium 1,400.01 (mg)
Indicative values for a portion of 365 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Abruzzese Imperial Soup
If you are celiac, you can replace all-purpose flour with an equal amount of cornstarch or superfine rice flour (make sure they are labeled “gluten-free”).
- 1.2 l meat broth (chicken, capon, or beef)
- 3 eggs (medium)
- 90 g Parmigiano Reggiano DOP (or 50 parmesan + 40 pecorino)
- 30 g all-purpose flour (for gluten-free version: cornstarch or rice flour)
- 1 pinch salt
- 1 pinch nutmeg (optional)
- 1 sprig parsley
- 1 knob butter (or parchment paper for the pan)
Tools
- 1 Pot for the broth
- 1 Skimmer for the broth
- 1 Bowl
- 1 Hand Whisk
- 1 Baking Pan 8.66×8.66 inches
How to Prepare Royal Pasta for Broth for Abruzzese Imperial Soup
To prepare the Abruzzese Imperial Soup, first prepare the broth. To properly skim it, it’s useful to prepare it several hours in advance, allowing it to cool: the fat will float to the top and you can remove part of it with a skimmer. You can find the meat broth recipe here, and if you want to speed up the process, you can prepare it in a pressure cooker using this recipe.
When ready, prepare the royal pasta for broth: in a bowl, crack the eggs and add a pinch of salt, nutmeg, chopped parsley (if you wish), and grated parmesan (1). For a stronger flavor, you can use part parmesan and part pecorino. Beat the mixture with a hand whisk to combine the ingredients well; then add the all-purpose flour (or cornstarch or rice flour for gluten-free royal pasta) (2). Work the mixture with the hand whisk for a minute or two, until a smooth and homogeneous batter is obtained (3).
Grease a baking pan of about 8.66×8.66 inches with a knob of butter. If you prefer, you can line it with parchment paper. Pour the mixture to form a uniform layer about 0.39 inches thick (4). Bake the royal pasta in the preheated oven at 356°F for about 15 minutes, until firm and slightly golden (5). Remove from the oven and let cool slightly, then cut into cubes about 0.39 inches per side (6).
Bring the broth to a boil, then add the royal pasta cubes and let them cook for 1 or 2 minutes, just enough to soften and soak up the broth. Serve the Abruzzese Imperial Soup immediately.
Storage
The royal pasta cubes for broth can be stored in the refrigerator, sealed in an airtight container, for 2 or 3 days. They can also be frozen to always have them ready: arrange them spaced apart on a tray and place them in the freezer for 3-4 hours. Once completely frozen, transfer them to a freezer bag or an airtight container: they keep well in the freezer for up to 2 months and don’t need to be thawed, you can drop them directly into the boiling broth.
FAQ
Can I cook the royal pasta for broth in a pan?
Yes, pour the mixture into a lightly oiled or buttered non-stick pan. Cook over very low heat with a lid for about 10-12 minutes, gently turning halfway through, as if it were an omelet.
