Refrigerate brown rice in an airtight container for up to five days. If you freeze it in an inch-thick layer in a large resealable plastic bag, you can easily break off individual portions as needed. Whether frozen or refrigerated, reheat rice in microwave, covered, until steaming, one to three minutes.



Ingredient Checklist


Instructions Checklist
  • 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)

28 Ratings
  • 5 star values: 6
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
Should I use cooked rice and then recook with the broth? Not clear about this. Thank you
Rating: Unrated
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!
Rating: Unrated
I tried this recipe with fresh home grown chard instead of spinach. Yummy!
Rating: 4 stars
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: Unrated
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.