1 lg. can clear chicken broth
4 eggs
2 pkgs. frozen chopped spinach
Grated Romano cheese to taste

Cook frozen spinach according to package directions. Drain well. Place chicken broth and cooked spinach in pot and heat slowly. In the meantime, beat together the eggs and grated cheese.

When broth and spinach come to a boil, drop in egg and cheese mixture, all at once, and stir continuously. When egg/cheese mixture is completely curdled, turn off heat. Soup is now ready to serve, but tastes better when it has a chance to sit a few hours. Salt and pepper may be added to taste. Serves 4.