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A traditional Italian broth soup that combines eggs, semolina flour, grated Parmesan cheese with a beef or chicken stock. The egg mixture is added to a small amount of cold broth and whisked together. A larger amount of the stock is then heated until boiling, after which the egg mixture is whisked into the steaming stock. The whisking forms fine strands or threads (straccie rags) of egg throughout the broth. The ingredients combined with the stock are cooked for 5 minutes and then served.