- 3 large eggs
- 3/4 cup grated Parmesan cheese, divided
- 6 cups low-salt chicken broth
- 3/4 cup tiny pasta (such as acini di pepe or orzo)
- Chopped fresh Italian parsley
- Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend. Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer until pasta is tender, about 6 minutes. Gradually add egg mixture to soup, stirring constantly until egg ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with parsley. Serve, passing remaining cheese separately.