Stracciatella alla Romana

Stracciatella is an Italian soup made with meat stock and a mixture of semolina flour, Parmigiano Reggiano, and an egg. The egg mixture is slowly poured in the stock in order to make straccetti (little rags) in the liquid. The soup is usually served with more grated cheese on the side. Traditionally, it is prepared for Easter, when it is served as the first course. Stracciatella soup should not be confused with the eponymous ice cream flavor that was invented in 1962.