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Gallery Stracciatella with Brown Rice Recipe Summary prep: 15 mins total: 15 mins Servings: 4 Yield: Makes 5 cups

Ingredients Ingredient Checklist 5 1/2 cups chicken broth 1 1/4 cups cooked long-grain brown rice (from about 2/3 cup uncooked) 4 cups spinach (about 1/2 pound), trimmed and washed 1 1/2 ounces Pecorino-Romano cheese, finely grated (1 1/2 cups), divided Freshly ground pepper 3 large eggs, beaten well

Gallery Stracciatella with Brown Rice

Recipe Summary prep: 15 mins total: 15 mins Servings: 4 Yield: Makes 5 cups

Stracciatella with Brown Rice

Stracciatella with Brown Rice

Stracciatella with Brown Rice

Recipe Summary prep: 15 mins total: 15 mins Servings: 4 Yield: Makes 5 cups

Recipe Summary

prep: 15 mins total: 15 mins

Servings: 4 Yield: Makes 5 cups

prep: 15 mins

total: 15 mins

prep:

15 mins

total:

Servings: 4

Yield: Makes 5 cups

4

Makes 5 cups

Ingredients

Ingredients

  • 5 1/2 cups chicken broth 1 1/4 cups cooked long-grain brown rice (from about 2/3 cup uncooked) 4 cups spinach (about 1/2 pound), trimmed and washed 1 1/2 ounces Pecorino-Romano cheese, finely grated (1 1/2 cups), divided Freshly ground pepper 3 large eggs, beaten well

Directions

Bring broth and rice to a boil in a large pot over high heat. Stir in spinach, half the cheese, and 1/4 teaspoon pepper, and return to a boil.

Reduce heat to a gentle simmer. Using a circular motion, pour eggs into soup in a steady stream, trying to evenly distribute them on surface. Return soup to a simmer, and cook until eggs are set, 1 to 1 1/2 minutes. Divide among 4 soup bowls. Top with remaining cheese, and season with pepper.

Reviews (5)

 Add Rating & Review     28 Ratings   5 star values:        6    4 star values:        18    3 star values:        2    2 star values:        1    1 star values:        1

Reviews (5)

Add Rating & Review     28 Ratings   5 star values:        6    4 star values:        18    3 star values:        2    2 star values:        1    1 star values:        1

Add Rating & Review

28 Ratings 5 star values: 6 4 star values: 18 3 star values: 2 2 star values: 1 1 star values: 1

28 Ratings 5 star values: 6 4 star values: 18 3 star values: 2 2 star values: 1 1 star values: 1

28 Ratings 5 star values: 6 4 star values: 18 3 star values: 2 2 star values: 1 1 star values: 1

  • 5 star values: 6 4 star values: 18 3 star values: 2 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: Unrated       02/05/2016   Should I use cooked rice and then recook with the broth? Not clear about this. Thank you  

Martha Stewart Member     Rating: Unrated       06/10/2014   Stracciatella soup is an easily overlooked dish--seemingly simple but oh.so.good. I wouldn't relegate this soup toonly the fall and winter--it's a perfect complement to a chilly spring or summer evening. It's light yet filling and the layering of flavors is satisfyingly divine. I will definitely be making this again--this time with a side of toasted and buttered sour dough bread!  

Martha Stewart Member     Rating: Unrated       10/28/2013   I tried this recipe with fresh home grown chard instead of spinach. Yummy!  

Martha Stewart Member     Rating: 4 stars       09/03/2013   Very quick, very tasty. I love soups in the fall and winter. This is perfect for that chilly time of year in the Midwest.  

Martha Stewart Member     Rating: Unrated       07/10/2013   Yum! Stracciatella is my go to "sick" soup. Growing up in an Italian household I used to have this made for me by my Grammy. The only thing I do different is I cook 1/3 of a box of pasting in water until it's all absorbed and add that to the broth. I also add more Parmesan cheese 1/2 cup. We served it with Parmesan and cracked black pepper and a crusty bread.

    Martha Stewart Member

    Rating: Unrated 02/05/2016

Should I use cooked rice and then recook with the broth? Not clear about this. Thank you

Rating: Unrated

Rating: Unrated 06/10/2014

Stracciatella soup is an easily overlooked dish–seemingly simple but oh.so.good. I wouldn’t relegate this soup toonly the fall and winter–it’s a perfect complement to a chilly spring or summer evening. It’s light yet filling and the layering of flavors is satisfyingly divine. I will definitely be making this again–this time with a side of toasted and buttered sour dough bread!

Rating: Unrated 10/28/2013

I tried this recipe with fresh home grown chard instead of spinach. Yummy!

Rating: 4 stars 09/03/2013

Very quick, very tasty. I love soups in the fall and winter. This is perfect for that chilly time of year in the Midwest.

Rating: 4 stars

Rating: Unrated 07/10/2013

Yum! Stracciatella is my go to “sick” soup. Growing up in an Italian household I used to have this made for me by my Grammy. The only thing I do different is I cook 1/3 of a box of pasting in water until it’s all absorbed and add that to the broth. I also add more Parmesan cheese 1/2 cup. We served it with Parmesan and cracked black pepper and a crusty bread.

All Reviews for Stracciatella with Brown Rice

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stracciatella with Brown Rice

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest