Sciusceddu
{{Short description|Italian soup}}
{{Italics title}}
Sciusceddu ({{IPA|scn|çʊçˈçɛɖɖʊ|lang}}) is a Sicilian soup prepared using meatballs and broken eggs as primary ingredients, served as a traditional Easter dish in the city of Messina. Additional ingredients used include broth, caciocavallo and ricotta cheeses, parsley, salt and pepper. It can be prepared in a similar style to egg drop soup.
Etymology
Juscellum, the Latin word from which the Sicilian name is based upon,{{efn|"In {{lang|scn|sciusceddu}}, a soup with meatballs and broken eggs, we learn that the Sicilian name of this dish has its roots in Latin, {{lang|la|juscellum}}."}} was a dish in ancient Roman cuisine which was included in Apicius, a Roman recipe book that is believed to have been written in the late 4th or early 5th century.
See also
{{Portal|Italy|Food}}
Notes
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