3-4 cans chicken broth
2 eggs
1/8 c. milk
1/4 c. grated cheese
1 pkg. tortelini or 25-30 cheese ravioli
1 tbsp. chives
Pinch pepper

In large soup pot, add chicken broth. Beat 2 eggs, milk, and cheese together. Bring soup to a slow boil and add egg mixture very slowly while stirring. Add chives and pepper. Add ravioli or tortelini, cook until al dente and serve.