Sciusceddu

Sciusceddu (Sicilian: [çʊçˈçɛɖɖʊ]) is a Sicilian soup prepared using meatballs and broken eggs as primary ingredients,^[1][2] served as a traditional Easter dish in the city of Messina.^[1] Additional ingredients used include broth, caciocavallo and ricotta cheeses, parsley, salt and pepper.^[3] It can be prepared in a similar style to egg drop soup.^[3]

Etymology

Juscellum, the Latin word upon which the Sicilian name is based,^[a] was a dish in ancient Roman cuisine which was included in Apicius,^[4] a Roman recipe book that is believed to have been written in the late 4th or early 5th century.

See also

• Italy portal
• Food portal

• List of Italian soups

Notes

1. "In sciusceddu, a soup with meatballs and broken eggs, we learn that the Sicilian name of this dish has its roots in Latin, juscellum."^[2]