Tortellini in Herbed Eggdrop Broth
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INGREDIENTS 2 cups uncooked, cheese tortellini, dried, fresh, or frozen 6 cups vegetable bouillon 2 eggs Marjoram or oregano, minced fresh or dried Thyme, minced fresh or dried Minced fresh parsley Black pepper, to taste Cook the tortellini in boiling water until tender, about 12 minutes for dried; 5 to 8 minutes for fresh or frozen. Drain and distribute among 5 serving bowls. In a medium-sized saucepan heat the bouillon to a boil. Place the eggs in a small bowl, and beat well. Drizzle the beaten eggs into the simmering broth, stirring slowly. Ladle the hot broth onto the tortellini in the bowls, and serve right away, with small amounts of minced herbs and some ground black pepper sprinkled over the top. Makes 5 servings