stracciatella soup

Stracciatella (Italian pronunciation: [strattʃaˈtɛlla]; in Italian, a diminutive derived from the verb stracciare ("to shred"), meaning "a little shred"), also known as Stracciatella alla romana, is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring.
It is popular around Rome in the Lazio region of central Italy. A similar soup, called zanzarelli, was described by Martino da Como in his 15th century manual, The Art of Cooking. Other variants exist.

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