QiMeal
Zupa Neapolitańska
Zupa Neapolitańska · ready in 35 min · 4 servings · 370 kcal per serving · easy · 10 ingredients
A Polish home-style golden broth enriched with egg yolk, sour cream, and melted yellow cheese, poured over small pasta for a silky, comforting soup.
- Prep
- 12 min
- Cook
- 23 min
- Total
- 35 min
- Serves
- 4
- kcal
- 370
- Difficulty
- easy
Ingredients · 4 servings
- 1.2 LMeat and vegetable broth
- 120 gSmall pasta
- 120 gYellow hard cheese, finely grated
- 4Egg yolk, separated
- 150 gSour cream
- 1 tspTurmeric
- 8 gParsley leaf, chopped (to serve)
- 1 tspSalt, divided
- ½ tspBlack pepper, freshly ground
- 2 LWater
Equipment
stovetop, soup pot, saucepan, mixing bowl, whisk, ladle, grater, strainer, knife, cutting board, serving bowls, spoon
Instructions
- Mise En Place
Gather measured ingredients and set out a soup pot, saucepan, bowl, whisk, ladle, grater, strainer, knife, board, and serving bowls. · 8 min
What to look for: All ingredients are measured and tools are within reach.
- Simmer Broth
Heat meat and vegetable broth in a soup pot over low heat until it reaches a gentle simmer, skimming only if needed. · 8 min
What to look for: Small bubbles rise slowly and the surface moves gently.
- Cook Pasta
Boil 2 l water in a saucepan, add 4 g salt and small pasta, cook until tender, then drain and keep warm. · 10 min
What to look for: Pasta is tender, separate, and no longer chalky in the center.
- Whisk Base
Whisk egg yolk with sour cream in a bowl until completely smooth, with no streaks of yolk or cream. · 3 min
What to look for: Mixture is glossy, pale yellow, and uniform.
- Temper Mixture
Ladle 250 ml hot broth into the yolk mixture while whisking constantly, then return the tempered mixture to the pot. · 3 min
What to look for: The cream mixture loosens smoothly without curdling.
- Melt Cheese
Stir in finely grated yellow hard cheese over low heat until melted and smooth, keeping the soup below a boil. · 4 min
What to look for: Cheese disappears into the broth and the soup looks lightly creamy.
- Season Soup
Add turmeric, remaining 2 g salt, and black pepper; stir until the broth turns evenly golden and tastes balanced. · 2 min
What to look for: Soup is warm yellow with no visible spice clumps.
- Serve Hot
Ladle hot golden soup over the drained pasta in bowls, garnish with chopped parsley leaf, and serve immediately. · 2 min
What to look for: Each bowl has pasta covered by golden soup and a fresh green garnish.
Nutrition (per serving)
| kcal | 370 |
|---|---|
| Protein | 18 g |
| Carbohydrates | 27 g |
| of which sugars | 3 g |
| Fat | 21 g |
| of which saturated | 11 g |
| Fibre | 1 g |
| Sodium | 1576 mg |
Nutri-ScoreB
Allergens
Contains: gluten, milk, eggs
Ingredient substitutions
Meat and vegetable broth
- Clear chicken and vegetable broth: Keep it rich and unsweetened for the classic Polish flavor.
Small pasta
- Fine soup noodle: Use a small shape that fits easily on a soup spoon.
Yellow hard cheese
- Gouda cheese: Choose a mild yellow cheese that melts smoothly.
Egg yolk
- Pasteurized egg yolk: Useful when serving people who prefer pasteurized egg products.
Sour cream
- 18 percent sour cream: A full-fat sour cream is less likely to split during tempering.
Turmeric
- Turmeric powder: Use a fresh, bright powder for the traditional golden color.
