Chicken Egg Drop Soup

1 can chicken broth
12 oz. fresh spinach
2 tablespoons olive oil
1 tsp. garlic
1 oz. onion, chopped
2 eggs
Parmesan cheese

Fry spinach in olive oil with garlic and onion.
Put into food processor until desired size.
Beat two eggs.
Add salt and pepper to taste, and gradually add Parmesan cheese until very thick.
Add as much as the eggs will absorb.
Bring the broth to a boil.
Add spinach mixture.
Gradually add egg mixture.
Stir all together and serve.
Romano cheese may be substituted for Parmesan.
Add small meat balls if desired.