Wedding Soup - cooking recipe

Ingredients

1 stewing chicken
1 1/2 lb. ground meat
2 boxes frozen spinach
2 large cans chicken broth
8 to 10 eggs
1/2 to 1 lb. grated Romano cheese

Preparation

Stew chicken 2 1/2 to 3 hours until meat falls off bones.
Make ground meat into small meatballs and add to deboned chicken and broth.
Cook spinach separately.
Add cooked spinach to chicken, broth and meatballs.
Cook until meatballs are done (approximately 1 to 1 1/2 hours).
Whip eggs until fluffy; mix in cheese and whip some more.
Pour slowly into hot soup mixture.
If broth is not strong enough, add a couple of bouillon cubes (chicken).
Season to taste.
Tastes better the second day.