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Stracciatelli
You might call stracciatelli Roman egg-drop soup. The word itself translates roughly as "little rags," and with a little imagination that's just what the strands of beaten egg resemble.
Origin: Italian
Ingredients:

4 cups homemade chicken or beef broth
1 extra-large egg
1/4 cup finely grated Parmesan cheese
2 cups fresh spinach, washed, stemmed and finely shredded
Salt and freshly ground pepper, to taste


Preparation:

In a heavy 2 quart saucepan, bring the broth to a boil.  Beat the egg and cheese together in a small bowl until thoroughly blended.  Add the spinach to the broth, simmer 1 minute; add the egg/cheese mixture to the simmering broth, stirring constantly.  By stirring vigorously, you will make short "rags", a slower stirring will result in larger "rags".  Cook until just set, only a few seconds.  Season to taste with salt and pepper; serve immediately.
Per Serving:  60 Calories (44.4% from fat); 3g Fat (1g Sat, 1g Mono, tr Poly); 6g Protein; 2g Carbohydrate; tr Dietary Fiber; 57mg Cholesterol; 869mg Sodium.  Food Exchanges: 1/2 Lean Meat.