The aim of this investigation was to prepare mortadella from Awas meat by adding different amounts of soya meal (i.e.15%, 20% and 25%), and comparing it with standard (no soya added) one. Other additives were also incorporated with fixed amounts for all used mixtures. Chemical analyses (i.e., moisture content, protein, carbohydrates and ash contents) were determined for each blend. Also a group of microbiological tests (i.e. Staphylococcus, E. coli, Salmonella and total number of mesophilic bacteria), test evaluation has been carried out to determine the acceptability of the blends by the customer and the economic value was also evaluated. The results revealed that, as the added amount of soya meal increased, the testing traits, such as, test, flavor, color, and texture were deteriorated, the total microbial number was also decreased, and the content of water as well as carbohydrates was also declined.