Chicken Soup with Semolina Pasta Recipe (Molbann Soup)

Chicken Soup With Homemade Semolina Pasta that We Called Molbann Soup

I eat this soup and I’m back home with Grandma!
The pasta in this soup is called “u Molbann” or “semola battuta”. It’s what makes the soup so special!

Prep time: Approx. 45 min.
Cook time: Approx. 2 – 3 hrs.
Total time: 4 Hrs. +
Yield: Makes a good size pot of soup (10 – 12 servings)

Chicken Soup Ingredients:

  • 1 large whole chicken
  • Approx. 14 cups of water (Or enough water to cover the chicken. This will vary based on size of chicken and pot)
  • 1 bay leave
  • 1 chicken bouillon (Sometimes 2 are needed)
  • 3 large stalks of celery (Chop the celery leaves up and through them in as well)
  • 3 large carrots
  • 1 large onion
  • 2 large cloves of fresh garlic
  • 1 tsp. garlic powder
  • 2 tsp. salt
  • 1/4 tsp. tarragon
  • 1/2 tsp. marjoram
  • 1 tsp. rosemary (Grind it up in your hand before dropping it into the pot)Some Fresh Ground Black Pepper)

Semolina Pasta Dough Ingredients:

  • 2 cups semolina flour (You might have to get this at a specialty shop. Or you can get your Semolina Flour online)
  • 2 large eggs
  • 3 tbsp. olive oil
  • 3 tbsp. warm water
  • 1-1/2 tbsp. of chopped fresh parsley
  • 1 tbsp. of Parmesan
  • 3/4 tsp. salt
  • Course ground black pepper

See below for VERY detailed recipe instructions
chicken soup recipe mid banner


How to make the Homemade Semolina Pasta.

(You need to do this first because you want the pasta to have time to dry properly. You could even do this the night before making the soup.)

Pour the Semolina flour onto a clean counter and then make a well. Add 2 large eggs. Slowly mix with a fork, gradually adding more flour to the egg.

After it’s mix well with the eggs, add some olive oil, warm water, salt, parsley, Parmesan cheese and ground black pepper using measures mentioned above. You will eventually add all the olive oil and water as you go. Start with 1 Tbsp. of each then start kneading the dough like you would knead bread dough. Add another Tbsp. of olive oil and water, knead some more. Then add one more Tbsp. of olive oil and water and knead some more. The amount of oil and water might very a little bit. You are shooting for a nice elastic consistency. When you are done kneading the dough it should almost feel dry and a little rough. Note: This dough is going to feel very tough as you are kneading it; this is why you will be slowly adding in the olive oil and water.

Break up the dough into five small dough balls and let them sit on the counter to dry. I usually make the pasta dough first so it has time to dry. You want the pasta dough to dry because you will be grating the pasta with a grater. It’s easier when the pasta dough is hard when you are grating it so instead of making one large dough ball to dry, I make several small dough balls so the pasta dries faster throughout. This will make the grating process much easier.

After the past dough balls have been sitting on the counter for about 30 minutes or so. (I’m assuming you have been working on the soup while these are drying). Work with the dough balls again, knead them a bit and get them a little soft again, form them back into balls and let sit on the counter to dry some more.

The soup usually takes about 2-1/2 hours or so to cook so the pasta has a good amount of time to dry out a bit. Note: One thing I like to do with the pasta is make it the day before you make the soup. Go through the whole process of making the pasta dough and letting it sit out on the counter to dry as described about, then after 2 hours or so, wrap the pasta dough balls with plastic wrap and place them in the fridge. Take them out the next day a grate the pasta onto a large cutting board. Spread out the pasta and let dry for a while. (30 minutes or so is fine).

After you have grated the pasta dough you will add it to the pot during the last 3 minutes of cooking the soup. So when the soup is done and is tasting great, at that time you will add the fresh grated pasta to the soup and cook for 3 minutes and then serve soup. Note: When you use a grater to grate the pasta make sure you use the side with the largest holes. You can check out the photos to see what I use to grate the pasta. After you have grated all the pasta, spread it all out on a large cutting board or on wax paper that is spread out on the table so it can dry some more in it’s grated state.

Special Note:
This Semolina Pasta Dough Recipe usually makes too much for the soup. Better to have too much than not enough. You have to make a judgment call about how much of the Semolina to add to your soup. You don’t want too much pasta in the soup or it will take over the soup and over power the chicken and the broth. So you want to make sure you have a good amount of broth left after adding the pasta. Personally I like a lot of this wonderful homemade Semolina Pasta added to the soup, but if you add too much it’s going to be a mushy mess and you will have to dig through all the pasta just to find some yummy chicken! You can always take the leftover pasta you don’t use and cook it later and add olive oil and Parmesan cheese and some fresh chopped parsley. YUM! Great snack!

How to make the Malenban Soup (Chicken Soup Recipe)

Wash chicken, remove guts (insides) of chicken and throw away. Make sure you keep the skin on. Wash the inside and outside of chicken. Place chicken in a large pot, preferably a large pot that has a nice thick bottom. Add water (enough to cover chicken). Bring water to boil. Once it reaches a rapid boil, bring temperature down to a low boil. (Low boil, means almost not boiling).

Add a Bay Leaf, Chicken bouillon, Large Stalks of Celery, Large Carrots, Onion, Large Cloves of Fresh Garlic, Garlic Powder, Salt, Tarragon, Marjoram, Rosemary, Ground black pepper as measured above. Stir the pot well after adding each item listed above.

You will know when the chicken has been cooked enough when you see the meat falling off the bone when you stir the pot or rotate the chicken. Oh yeah, every 15 minutes or so rotate the chicken and be sure to keep stirring the soup throughout the entire cooking process about every 5 minutes or so. Note: The chicken is usually cooked enough after about 1-1/2 hours of cooking in the pot at a slow boil. This will very depending on size of pot, size of chicken and how much water was used to just cover the chicken.

Once the chicken is tender and falling off the bone (This usually starts happening with the legs), you will want to carefully remove the chicken from the pot and other pieces that fall off and place it on a large chopping block. Be sure to search through the soup for any bones that may have fallen off the chicken and remove them from the soup or else your guests will get a crunchy surprise. Sometimes the legs will fall off into the soup. Once all of the chicken (And any loose bones) are out of the pot, you need to start separating the good meet from the fatty nasty parts. Take your time going through all the meat on the chicken creating a pile of good meat. Make sure the soup is still cooking at this point. Once you have all the good chicken meat separated out (Fat, Cartilage, Bones, etc… removed), you need to cut up the chicken into small byte-sized pieces. Check the photos to see the size I cut the chicken pieces into.

Important Note:
Depending on the size of your pot and the chicken itself, your soup (or broth) might still be watery. If it is, cook it some more at a slow boil to condense it some more. At this point you can also throw in another chicken bouillon and stir while letting it dissolve. Let the broth cook a while at a slow boil until it gets to a point were it does not taste watery. I usually cook the broth without the chicken for about another 30 – 45 minutes or so. I also usually have to add the second chicken bouillon as well, because of the large pot I like to use. Note: You may need to spoon out some extra grease if you see it pooling on top while the soup is cooking without the chicken. I taste until I know it’s perfect. As grandma Salerno used to say… “You put, you taste, you put some more and you just know when it’s done!” … You will just know! You also need to make sure that the carrot chunks are soft enough to easily cut in half with the side of the wooden spoon. At this point you will take the good chicken that you separated out and place it into the pot. Stir and let cook for another 5 minutes. You do not want to over cook the chicken because it will start to become tough.

Very important last step! Put in the fresh grated pasta and cook for 3 minutes and serve right away. The fresh Semolina pasta is what makes this soup so special! I also like to add a lot of fresh grated Parmesan on the soup before eating.

That’s it! You’re done….. Easy as Pie!

Historical Note: I was having problems trying to find any information on the proper spelling of Malenban Soup or even the mention of that name. This is what my family has called the soup since Grandma was in Italy. So I had to ask a few relatives about this one. This is the history I have on this wonderful soup so far.

In the 12th century (1194-1250) Holy Roman Emperor, Frederick the II who was of German descent ruled over Bisgelia in the province of Barre. He built a castle called “Castel Del Monte (castle of the mount)” (castle of the mountain)

The Germans prepare a dish called “spaetzle” which is a noodle . The shape of the spaetzle resembles the pasta we make from the Semolina flour which we call “malenban”. I am still not sure of the spelling. Leon believes the Italians put their own spin on the spaetzle and it became what we now know as malenban.

There you have it. History about this soup from the family. What I find interesting is that my grandmother was from south Italy (Bisceglie, Italy) and the origins of this soup was from Germany and north Italy and made it’s impact all the way down to south Italy. Just amazing!

Update: I just had a wonderful email conversation with a guy named Vito from the Bensonhurst section of Brooklyn, NY who’s mother is from the same town in Italy my grandmother and grandfather are from! He said their family called this soup Molingband and eventually jokingly used to call it Marlon Brando soup. Vito is the first person outside of my family who has heard of this soup under the name of Malonbon or variations thereof.

Another Update: I have now heard from a handful of people who know this soup by the name of  “Malonbon soup” and all of them have family from the Bari, Italy area. Seems this was a very local recipe.

And we have another update! 🙂 I just heard from a visitor who has family from Naples and they called this recipe “Malenbanza”!  Yay, OK so I have now officially have heard three names for this soup! Melonbon, Molingband and Malenbanza.

Another update!!! The secrets are being revealed. YaY! I’m very excited about this. I was talking to Guido with Nonnabox about the pasta used in this recipe. I figured because he has this very cool “Ultimate list of Pasta Shapes” on his website that he just might know something about this. I was trying to get more information about the origin of this particular semolina pasta. Guido asked his friend Daniela Giordano about this and here is here wonderful answer.

“The pasta is called “u Molbann” or “semola battuta” – the dish is broth (beef, chicken or vegetable) with pasta made out or semolina (durum wheat semolina), eggs, grated parmigiano, parsley which is kneaded with the same broth. Then you let it rest for about half an hour covered and then cut it in small pieces, and then again in small pieces just like you do with the parsley. The recipe changes very little from area to area, is basically the same.” This is exciting because now I know why my family called this recipe “Molbann” soup, a little lost in translation we actually called if Melonbon soup. Now I know how to pronounce it and why the name. Wonderful! Here is a photo that Daniela Giordano of the “u Molbann pasta” she makes.”

I like her method with the chopping, going to try that. My grandmother used the grater, I’m sue just to save time. This is a big mystery that has been revealed, glad to finally know 🙂

melbann pasta

Chicken Soup with Semolina Pasta Recipe Photo Gallery

This slideshow requires JavaScript.

chicken soup with semolina pasta chicken_soup_with_semolina_pasta_lp-02 chicken_soup_with_semolina_pasta_lp-03 chicken_soup_with_semolina_pasta_lp-04 chicken_soup_with_semolina_pasta_lp-05

55 replies »

  1. Hi Anthony. Thanks for the website. My grandmother from Gravesend, Brooklyn used to make the semolina pasta for chicken soup. I remember helping her and shredding it with a cheese grater as a kid. Most of her recipes were never written down and when she passed, we found ourselves trying to “recreate” them. I don’t really remember there being a name for this recipe but I do remember she said it came from her mother (who was from Bari). About two years ago I decided to make this with my kids and came across your recipe. It’s pretty much spot on to what my grandmother used to make.
    Your site made me start thinking of what this should be called. I sent a message to my cousin in Bari but she really didn’t know the recipe for some reason. I searched online and found this recipe under a few names.
    “I tridde o malinfranti o maltriti sono i vari nomi per indicare in Puglia una pasta fatta a mano composta di semola di grano duro, uova, prezzemolo tritato e formaggio locale o parmigiano grattugiato.”
    I’m assuming your name of Malenban is an Americanized version of malinfranti or maltriti in brodo or something similar. Either way, it’s delicious, brings back memories and will create future ones with my kids.


    • Thanks for this response. Wonderful to see more possible names for this recipe. I also remember grating the cheese for my grandma when I was a kid. Wonderful memories!


      • Just finished grating the pasta. Thanks again.


        On Sun, Jan 19, 2020 at 2:03 PM Anthony’s Italian-American Recipes wrote:

        > Anthony Baker commented: “Thanks for this response. Wonderful to see more > possible names for this recipe. I also remember grating the cheese for my > grandma when I was a kid. Wonderful memories! ” >


  2. Greetings from Akron ,Ohio , My Papa was from Bari and made his way to America in 1918 , and my grandmother was from Shewsberry,MA . We really thought we were the only one who made this ! We use the Farina , cheese egg parsley . We use only a white linen table cloth . This is an amazing post .. thanks for sharing


    • WoW! My grandparents from Bari area as well and lives in Shewsberry,MA, on Birghtside Ave. know the street? That is pretty amazing! We probably had similar childhood 😉


      • Greetings from Shrewsbury, MA. (South St). My grandmother and mother always made this soup, I do as well. My grandparents were from Mattinata, a town about 95 miles north of Bari.


        • Shrewsbury! Yay, a blast from the past! Man! South street! That’s an 8 min. drive to Brightside Ave. where my grandparents lived. I spent a lot of time there. So awesome to hear that you found the recipe and that your families is similar. There is no doubt this recipe originates from the Bari region. So cool to see how a recipe makes it’s way around the world. One of my favorites! My grandma Salerno would always have fresh Italian bread with this dish. So good… and what makes it even better is the memories that go along with it.


  3. Does anyone have a grandmother or great grandmother who may have been in an orphanage in the Bari area around 1911-1912? The reason I ask is my mother-in-laws mother was orphaned in Bari around 1911 when her parents died of a cholera. It occurred to me that maybe she learned to make this soup from possibly nuns who ran the orphanage? That could also be the reason why so few people know of the soup and they all come from the same small region.


    • We called this Soup on the Bed because my mother would grate it over a tablecloth on the king size bed! She got the recipe from her mother-in-law who was from the Bari-Foggia region. My mother is gone now and so is her recipe for both the soup and the semolina. None of us have been able to replicate either. But we all still swoon when someone mentions Soup on the Bed!


      • Soup on the Bed! Love it 🙂 Yeah, so much room on the bed to spread out the drying pasta. Makes total sense. I’ve heard of many Italian grandmothers doing this.


  4. I wrote in last year to say that my Grandmother (who was from Bari) used to make this soup and my mother, who learned it from her her, made it often as well. I didn’t mention what we used to call it though. In my family we called it “la pasta grattata,” simply meaning grated pasta. As I mentioned above, my family made this soup from farina (Cream of Wheat) instead of flour and then grated the hardened “loaf” into boiling soup.

    Something interesting occurred to me: The Italian word for flour is indeed “farina,” so I wonder if something got lost (or gained, LOL) in the translation and what was originally supposed to be made with flour ended up being made with farina in my family. When you think about it, however, that would be an improvement because farina is a good source of iron so it would be a pretty healthy thing to eat.


  5. Another descendant of Bari here 🙂 ….. I found this recipe on this website a LONG time ago. I’m so glad you’ve still got the page and keep it up to date! My Grandma, after Thanksgiving every year. Turkey soup with these heavenly little noodles and buckets of Locatelli! She made an entire queen-sized bed full, I make just enough to fit on my counter. Thanks so much, Anthony 🙂 ❤


  6. Hello Anthony,
    growing up in Worcester, MA, I would watch my mother make soup and molanban on Mondays all year round. I’ve been making it myself for a number of years an I’m happy to be part of a tradition.
    I have bookmarked your website. Thank you so much for documenting your knowledge.


    • Awesome! I too have had a lot of Molanban soup in Worcester, MA. Well technically “Shrewsbury” at my grandma Salerno’s house. It was on Brightside Ave. I have a lot of memories of that little neighborhood. I was over there almost every weekend as a kid. I was reading an article the other day that was talking about how Worcester, MA was blowing up in regards to size, popularity, real estate, etc… Have not been there in a very long time. I’m thinking a lot has changes since the 70’s?


    • Greetings Bob!! Yes we would also have soup on Monday evenings!!! I LOVE this soup!!! So grateful for the recipe!!
      Hope all is well with you and your family!! Cousin Dorene


  7. My mother in law taught me many Italian recipes. This soup she learned from her sister in law from Taranto, Italy. 2 eggs, beaten, fresh parsley, chopped, semolina, enough to make a hard ball. Wrap in Saran Wrap, refrigerate til hard. Grate as needed. Dry on towels. Put in broth. So simple.
    Glad to have your recipe with the addition of a few things. Will give it a try.
    My mother in law was from Salerno region, my father in law from Taranto. A fair distance from Bari .
    They settled in Newark . So who knows how my mother in law acquired her recipe. Doesn’t matter, we love it and will share with our brood. Thank you.


    • Awesome! This recipe is simple and simply wonderful! This particular recipe is the one meal that has the strongest memories tied to it. My grandma Salerno made this for all the time. My favorite from childhood! Getting to be that time of year to start making this again 🙂 Thanks for the reminder! Well, Taranto, Italy is only a 1 hr. drive from Bari. Even closer to Santeramo in Colle, where my Grand parents are from. This recipe is definitely very local to the Santeramo in Colle. area. Thanks for sharing. Happy Cooking and share the love!


  8. We have been looking for the origins of this soup online and my daughter found this website. My mother-in-laws parents were from Bari. She had a tradition of making this soup on New Years Day. Since my mother-law passed away my sister- in-law keeps up the tradition of making the pasta (I think her recipe is very close to this one)and I make the chicken soup and add little meatballs and some spinach as well. I believe the pasta is actually called Malepane. The reason I think it is spelled this way is because “male pane” means bad bread in Italian. The pasta actually looks like bad moldy bread crumbs. My relatives are also from a different area of Italy, but have never heard of this soup. It must be a tradition only in the Bari area of Italy.


    • Glad you found my labor of love. This is one of my favorite things my grandma Salerno used to make. I used to beg her to make it every time I was at her house. So good!!! Malepane…. interesting… I am going to do some research on that. This recipe is definitely local to Bari. The only people that even know the name “Melonbon”, or a chicken soup with Semolina pasta have been specifically from the Bari area. The little meatballs and spinach… YUM!!!!


  9. I feel like I have just found the holy grail! I have been looking for this soup for YEARS! I am Italian (all four grandparents from Bari) and my grandmother and mother used to make this soup. It was one of my very favorites and my grandmother and mother were both extraordinary cooks. Flavorful, economical and very stick-to-your-ribs. Wonderful on a cold winter day! Notably (and this may be the reason I had so much trouble finding this recipe on line), my mother used to use raw farina instead of flour. The ingredients I remember were farina, egg, cheese, parsley and black pepper. My mother would make a ball out of the raw ingredients, almost like a meatloaf, and then refrigerate it until it became hard. Then she would grate it directly into simmering soup. OMG, my father and I used to LOVE this soup and would eat bowlfuls of it!

    I have inquired with many Italians over the years – even people in my own family! – and no one seemed to know what I was talking about. Must be an extremely regional dish. Glad to know I wasn’t hallucinating it!

    This is a real “peasant” dish, but as any “real” Italian knows, peasant food is the best!


    • Oh yes, this is a very, very special recipe indeed and does appear to be very local to the Bari area. I’ve had this recipe up for a long time and have talked to a lot of people about this recipe and the only people who were familiar with it are those had had family from Bari, or very close by. In my grandma and grandpa Salerno’s case, Santeramo in Colle: Apulia Region (Puglia), 10 Miles south of Bari. Using Farina for this is very interesting, it’s almost like a cream of wheat, but I guess if you refrigerate and then grate can have the texture of pasta? Very interesting. Well, I’m glad you found my page on this. It was one of my very favorite things my grandmother made. I used to ask her to make it a lot when I was a kid. You need lots of Parmigiano-Reggiano with it! YUM! The peasant dishes are the best!! Happy cooking!


      • My family made this soup for many years around Thanksgiving .My mother made it and learned from my grandmother who I never had the honor to meet she passed before I was born. We call this chichided soup. We make it same way. But earlier someone mentioned Biscelia…this struck me my mothers maiden name was Bisceglie which they changed from Bisceglia. So my grandmother must have been from Bari and my grandfather must have been from somewhere special to have his name a town in Italy!😊


        • Cool! Such a great recipe! One of my favs! My grandfather is the same. He was a Salerno and there is a Salerno Italy.


  10. My husband grew up with this recipe, but I had a difficult time looking anything up with a similar spelling. I’ve made it based on family instructions. I’m so glad to have found this!

    His Nonna wasn’t from Bari though. She was from a small town a couple of hours away (according to Google maps).


    • It’s so good! So glad you found it 🙂 Still seems to be from that southern region. My grandmother was from Santeramo in Colle. Which is about an hour from Bari. So far all the feedback I have received on this recipe is very close to Bari area. EnJoY! This was my very favorite dish that my grandmother made. I asked her to make it all the time when I was at her house. Some nice fresh Italian bread with this… Heaven!


    • Thank you so much for this recipe. I was scouting through my mother’s old cookbooks and found her hand written recipes for a number of things, but could not find her Melonbon Soup recipe. My Nonna and Papa were from Bari! This is the soup I grew up with! Now I can make it for my family. Thank you so much!!!


      • Yay! Glad you found the page. It’s a very special recipe and I am glad I went through the effort to get it all written down. Happy cooking!


  11. Bless your heart for sharing this recipe, Anthony. In our home, Cream of Wheat cereal was used in place of the semolina flour (I would imagine it easier to find and likely less expensive).
    I have memories of the pasta spread out to dry on a table cloth laid upon the bed.
    Of course the soup is absolutely delicious and satisfying like nothing else.
    Like everyone else, my grandparents immigrated from Bari. Grandpa had a fish market in Astoria, NY, and later they move to Franklin Square where I have my first memories of Sunday Dinner “Soup to Nuts”.


    • Wonderful! Yes, the soup is so amazing! Wow, never heard of using cream of wheat. So that was used as a flour substitute?


      • Yes, evidently the main ingredient is wheat semolina flour. The Farina likely makes the finished noodle smoother??
        It seems many eastern european countries combine egg and semolina to make noodles, dumplings, and what have you.
        The germans might have the closest variation for soup called griebknodel. Check out semolina on wikipedia for more history.


  12. Hi Anthony! So happy I found your recipe. My parents are from Giovinazzo, Provence of Bari. They made Malanban soup every Easter before we had our lamb dinner. Unfortunately, both my parents have past and me and my sisters never got their recipe. We have a bunch of other recipes except this one. My mom would mix all the ingredients and my father would roll the dough out really thin and then let it dry out overnight. Then they would both sit at the table tearing off little pieces. Thanks for posting this recipe. Going to give it a try. Tanti Auguri!


    • Wonderful! This recipe does seem to be from the Bari area only. Glad you found it. It’s a special recipe for sure! I have similar memories with this recipe.


  13. Grandma Toto from Bari made this. OMG, I could have eaten all of it if they let me. Thank you for sharing this recipe, and to everyone for giving some history about it. It’s so cold and windy here today in upstate NY, and I’m going to give this a whirl. Thanks! 🙂


    • Wonderful! Yes, this is such an amazing recipe. When I was a kid and my grandma Salerno would ask me what I wanted her to make for Sunday dinner when I was visiting on the weekend I always said one of these two recipes: This chicken soup recipe or the Chicken Cutlets. Really a wonderful dish! Make sure you add lots of Parm! Glad you are going to make it! It’s wonderful!


      • Made the dough yesterday but had to wait until tonight to feast. I followed your recipe exactly and omg, transported back to Grandma’s kitchen in Nyack. Haven’t had this in 30 years or more and the pasta was perfect! A little small, but perfect!

        Liked by 1 person

        • Yay! That is awesome. So glad you made it. Yes, it takes me way back every time I make it! …to a simpler time at grandmas house.


    • Hi Lisa my mothers family is from Bari and her maiden name was Tota! I showed my mom the recipe and she was so excited that other people remember this wonderful soup!


  14. Yes!!! My grandmother used to make this soup. She was from Bari. Sh could not find semolina flour in the store where we lived in Ft. Worth, Texas, so she used Farina to make the dough. I just remember her making the well putting the eggs in and mixing it without anything else. She would spread it to dry on the counter and the soup was my favorite ever. So glad to find you page!


    • Yes, this is a simple yet magical recipe! The semolina really makes it! My grandma Salerno was also from Bari, this recipe definitely seems very local to the Bari region. EnJoY! To be authentic you must have fresh Italian bread with lots of butter with this. My grandmother made me have the bread on the side. I did no have a choice! And I had to have lots of butter on the bread. If I was wimpy with the butter she would said. You need-a more butter on that!!! and a big-a spoon! That was another thing. If you tried to eat her soup with a small spoon she would yell at you. LOL!


    • Wonderful! 🙂 Mambricoli is definitely a new name for this dish. Have not heard of that yet. Thanks for sharing, I love getting more information about this special recipe!


    • My grandmother was from doggie too and she would make the farina dumplings, dry them on the towel then boil them in water. When they were almost done, she would add left over spaghetti sauce and smashed up meatballs to make a wonderfully delicious porridge that we enjoyed with lots if locatelli. She called it mombrigula. I thought she made it up but I see it’s regional from her home area.


  15. Hi, My family is from near Naples we call it Malenbanza forgive the spelling.Very similar Never knew anyone one but us who ate this. We had it every holiday in our chicken soup. I made it as a gift a few years ago for my family as a special treat. Great to see it out there.


    • You are the first that has family outside the Bari are that know this recipe. Malenbanza! Good to know this has a name variation. Very good to know. I am going to add this in the special historical note I have about the recipe. Thanks for sharing. Such a great recipe! My favorite from childhood!


  16. I too had SUCH a difficult time finding ANYTHING referring to the “malenban” soup or the way to prepare it. I am a 4th generation family member who has only watched my aunt make the soup that my grandma and great grandma (from Bari) used to make. I was so pleased when I came across this post, thank you and have a Merry Christmas!


    • and Merry Christmas to you as well! Glad you found the page! Yes, this is rare recipe and does seem very localized to families form the Bari area. Wonderful meal! One of my favorites!


  17. It’s so wonderful! Every time I make it I am instantly taken back to a simpler time and place at my grandma’s house enjoying a second bowl if soup and seeing her smile because i was enjoying her food so much! So much love! So far the only people that know this recipe have relatives from the Bari area. Definitely a very localized recipe!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s