Mock turtle soup from the time of the personal union between the Kingdom of Hanover and the Kingdom of Great Britain. While green sea turtle was popular for soup making in many countries, U.S. recipes included many other local species. Soup made from snapping turtles is still available in parts of the country. Similarly mock turtle soup recipes have a variety of substitute meats. Beside organ meats like the British recipes, recipes in the U.S. often use stewing beef or ground beef but may call for alligator. The Campbell Soup Company once produced canned mock turtle soup made of calf's head. In a
Stracciatella (soup) Stracciatella (soup) Stracciatella (; in Italian, a diminutive derived from the verb "stracciare" ("to shred"), meaning "a little shred"), also known as "Stracciatella alla romana", is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in the Lazio region of central Italy. A similar soup, called "zanzarelli", was described by Martino da Como in his 15th century manual, "The Art of Cooking". Other variants exist. Traditionally "stracciatella alla romana" used to be served at the start of Easter lunches. "Stracciatella