Stracciatella (soup)
Italian soup / From Wikipedia, the free encyclopedia
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Stracciatella (Italian: [strattʃaˈtɛlla]; in Italian, a diminutive derived from the verb stracciare ('to 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 the city of Rome, in Lazio. A similar soup, called "zanzarelli", was described by Martino da Como in his 15th century manual The Art of Cooking. Other variants exist.