Sciusceddu (Sicilian: [çʊçˈçɛɖɖʊ]) is a soup in Sicilian cuisine prepared using meatballs and broken eggs as primary ingredients,[1][2] served as a traditional Easter dish in Messina, Sicily.[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.

See also


  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]


  1. ^ 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)
  2. ^ a b "Italian Americana". Volumes 26-27. 2008. p. 238. Retrieved 18 May 2016.
  3. ^ a b Lania, Franco (May 10, 2016). "A Pumped-Up Italian Egg Drop Soup". The Huffington Post. Retrieved May 18, 2016.
  4. ^ Way, A. (1843). Promptorium parvulorum sive clericorum, lexicon Anglo-Latinum princeps, recens. A. Way. Camden soc (in Latin). p. 268. Retrieved May 18, 2016.