Stracciatella with Brown Rice

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

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!

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

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

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.