Imperial Soup (white and green), the warmth of home in a dish.
There is something magical about dishes that smell like family, those that just a spoonful can make you feel immediately embraced. The Imperial Soup is exactly this: a little treasure from tradition that transforms meal time into a ritual of pure well-being.
Today I wanted to make this dish even more special and cheerful by proposing the bi-color version: the White, classic and reassuring, and the Green, enriched with fresh spinach that bring the color of hope and an enveloping taste to the dish.
For this preparation, I decided to set aside the more modern and “spongy” versions, to return to the origins. The doses I propose to you, indeed, are those of the true grandmother’s recipe, rooted in the pure tradition already codified at the end of the 19th century by Pellegrino Artusi in his famous work The Science in the Kitchen and the Art of Eating Well*.
Unlike modern versions, which use many more eggs making the soup similar to a soufflé, this “old-fashioned” recipe ensures firm, compact cubes with a perfect texture that do not fear the boiling broth. It is the ideal choice for those who love to feel the strong taste of Parmesan and the rustic note of semolina, just as it was once done on festive Sundays.
Preparing the Imperial Soup is an act of love. Make yourself comfortable, light the fire, and let the good broth’s aroma invade your kitchen. Here’s how to bring a piece of “imperial tradition” straight to your loved ones’ hearts.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Imperial Soup (White and Green)
GREEN MIX
- 4 eggs (medium, without shell, 220 g)
- 1 cup semolina
- 1 cup grated Parmesan cheese
- 6 tbsps butter (melted and cooled)
- 1.75 oz spinach ((already boiled, well drained, and finely blended))
- salt
- nutmeg (generously grated)
Tools for Imperial Soup (White and Green)
- Baking Trays
- Whisk electric
Steps for Imperial Soup (White and Green)
A little trick to prevent them from becoming too hard:
Make sure to not overcook them in the oven. They should just set and become golden but should not toast like rusks. If you keep an eye on them and take them out at the right moment, they will be compact but still melt in your mouth thanks to the butter.If you want to make the presentation even more lively, you can add a third red version by adding a tablespoon of tomato paste to the mix. This will result in the famous “Flag Soup”.
Mix: Lightly beat the eggs with a pinch of salt. Add the melted butter, Parmesan, semolina, and nutmeg, mixing until you get a smooth mixture.
Division: Divide the mix into two bowls. In one, add the spinach puree to achieve an intense green.
Cooking: Spread the two mixtures into two small baking trays (or one large one keeping them separate) lined with parchment paper, maintaining a thickness of about 0.4 inches.
Oven: Cook at 356°F for about 15-20 minutes, until the surface is firm and lightly golden.
Cutting: Allow to cool completely before cutting into small cubes of 0.4 inches per side.
Serving: Dip the cubes into the boiling broth only at the last moment and serve immediately.
“A little secret for an alternative variation: you can replace half of the butter with fresh ricotta. This will make the cubes even softer and with a more delicate taste, while still maintaining the spirit of tradition.”
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