8 cups clear chicken broth
1 cup chopped spinach (optional)
3 large eggs, beaten
1/2 cup chopped fresh parsley
Salt and pepper to taste
1 cup grated Romano cheese
Method
In a large pot, bring the broth to a simmer. Do not boil. While the soup is simmering, slowly pour the eggs into the soup, then remove the pan from the heat. The eggs will immediately cook. If you want spinach in your soup (fresh or frozen spinach will do), add it to the chicken broth before you add the eggs, and simmer for 10 minutes. Stir in the parsley and season with salt and pepper Serve in soup bowls with some grated cheese on top.
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