Step 1: In a large pot add 8 cups of water and bouillon cubes and bring to a boil. Add tortellini and cook according to package directions (3-5 minutes); remove tortellini to 4 soup dishes or a large bowl with a slotted spoon.
Step 2: In a bowl whisk together the eggs, lemon juice and pepper. Whisk in about 1 cup of the hot broth (adding the broth very slowly to the egg mixture or it will scramble the eggs).
Step 3: Whisk egg mixture into hot broth -- you need to whisk constantly or eggs will scramble-- continue whisking for about 5 minutes; season with salt and pepper if desired. Remove from heat.
Step 4: Add spinach and dill to pot and it will will immediately. Ladle over the tortellini and grate Parmesan cheese generously over the soup.
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