Sciusceddu is a soup in Italian cuisine prepared using meatballs and broken eggs as primary ingredients.[1][2] It is a traditional Easter dish in Italy.[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]


1 Etymology
2 See also
3 Notes
4 References

Juscellum is a Latin word from which the Sicilian name of sciusceddu is based upon.[a] Juscellum is 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[edit]

Food portal
Italy portal

List of Italian soups
List of soups


^ “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]


^ a b Coria, G.; Cipolla, G. (2008). Sicily: Culinary Crossroads. Italy’s food culture. Oronzo Editions. p. 37. ISBN 978-88-7021-745-2. Retrieved May 18, 2016.  (subscription required)
^ a b “Italian Americana”. Volumes 26-27. 2008. p. 238. Retrieved 18 May 2016. 
^ a b Lania, Franco (May 10, 2016). “A Pumped-Up Italian Egg Drop Soup”. The Huffington Post. Retrieved May 18, 2016. 
^ Way, A. (1843). Promptorium parvulorum sive clericorum, lexicon Anglo-Latinum princeps, recens. A. Way. Camden soc (in Latin). p. 268. Retrieved May 18, 2016.