Holiday Soup - cooking recipe

Ingredients

1 bunch kale
1 bunch spinach
2 large cans chicken broth
1 c. semolina flour
3 eggs
4 tsp. grated cheese (Romano)
1 tsp. lemon rind

Preparation

Cook kale and spinach in chicken broth 1 hour.
Bring to a boil, then turn off heat.
Blend semolina, eggs, Romano and lemon rind and slowly stir this mixture into soup with a slotted spoon. Turn heat on to medium and cover pot 1 minute.
This will set the mixture; the soup is now ready to serve.