Pansy’s Italian Soup

(I am taking the liberty of reposting Pansy’s Italian Soup recipe (and, for those who are wondering, it was not made with real Italians….) She originally posted this in a comments box over at the old blog and I wanted to be able to index this with the other recipes –Peony)
The soup I make in Italian is pronounced “ee-drake” but I have no idea how it is spelled.
I make it by boiling boneless chicken thighs all day long and straining the scum off the top. I add chopped up carrots, celery and onion. Let that simmer like all day long.
I take some farina mix it with an egg, parsley and romano cheese (grated) with my hands. I roll it up and let it dry out. When it dries up and gets hard, I grate it into the soup. Before serving I add some fresh spinach leaves and cover for a couple of minutes. I do not usually make the little meatballs too out of laziness.
You serve the soup after antipasto with grated romano on top.