This brothy, comforting soup is a staple of home cooking in Rome, often served as a light first course when something warm and soothing is in order. You can find it at select trattorie, too, like at my go-tos Armando al Pantheon and Al Moro. Its name, stracciatella, comes from stracce, “rags,” a nod to the wispy strands of egg that form when the mixture is poured into hot broth. The technique is simple, but the texture can be dialed up or down depending on how vigorously you stir; gentle movement yields silky ribbons, while more enthusiastic whisking creates a finer scramble. With good broth, fresh parsley, and a hit of Parmigiano-Reggiano, this humble soup is a master class in simplicity.