Stracciatella

Stracciatella, also called stracciatella alla romana, is an Italian soup from the regions of Lazio, Marche and Abruzzo made by drizzling a beaten egg mixture into boiling meat broth and stirring, producing characteristic small shreds of cooked egg; its name comes from the Italian verb stracciare, to shred. The dish is especially associated with Rome and has a documented precedent in a similar 15th century dish called zanzarelli, recorded in a cookbook by the cook Martino da Como, and was traditionally served at the start of Easter lunch; the same name was later given to a gelato flavor created in 1961 by a restaurateur in Bergamo. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/