2 qts. chicken broth

1 lb. ground beef
1 egg
1/4 c. Romano cheese
1/2 c. bread crumbs
Garlic salt
Pepper

Roll into SMALL balls. Brown. Drain fat. Add to broth.

OMELET:

5 eggs
1/4 c. Romano cheese
1/4 c. milk
Salt and pepper

Pour into skillet and cover. Cook over low heat until solid and fluffy. Cube and add to broth:

1/4 c. finely chopped onion
1/4 c. finely chopped celery
1 box frozen spinach (chopped)
1/2 c. cooked pastinea (tiny pasta stars)

Add all ingredients. Bring soup to boil then simmer for 30 minutes.