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Under 30 Minutes

Stracciatella with Brown Rice

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 5 cups
Stracciatella with Brown Rice

Source: Martha Stewart Living, September 2012


  • 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


  1. 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.

  2. 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 (4)

  • KMC83 10 Jun, 2014

    Stracciatella soup is an easily overlooked dish--seemingly simple but 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!

  • WiseSE 28 Oct, 2013

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

  • cclark 3 Sep, 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.

  • Nicoley-Italia 10 Jul, 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.

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