5 1/2 cups chicken broth
1 1/4 cups cooked long-grain brown rice (from about 2/3 cup uncooked)
4 cups spinach (about 1/2 pound), trimmed and washed
1 1/2 ounces Pecorino-Romano cheese, finely grated (1 1/2 cups), divided
Freshly ground pepper
3 large eggs, beaten well
Bring broth and rice to a boil in a large pot over high heat. Stir in spinach,
half the cheese, and 1/4 teaspoon pepper, and return to a boil.
Reduce heat to a gentle simmer. Using a circular motion, pour eggs into soup
in a steady stream, trying to evenly distribute them on surface. Return soup to
a simmer, and cook until eggs are set, 1 to 1 1/2 minutes.
Divide among 4 soup bowls.
Top with remaining cheese, and season with pepper.