Stracciatella alla Romana

Stracciatella ), 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. Traditionally stracciatella alla romana used to be served at the start of Easter lunches. Stracciatella alla romana is traditionally prepared by beating eggs and mixing in grated Parmesan cheese, salt, pepper, nutmeg, lemon zest, and sometimes semolina; this mixture is then gently drizzled into boiling meat broth, while stirring so as to produce little shreds (stracciatelle) of cooked egg in the soup. The resulting soup can be served in bowls containing a few thin slices of toasted bread, with additional parmesan grated on top.

Source: Wikipedia