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]
Juscellum, the Latin word from which the Sicilian name is based upon,[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.
