Stracciatella

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.

Description: Wikipedia — Stracciatella (soup), CC BY-SA 4.0