Boil chicken broth in a large saucepan; stir in orzo and cook 5 to 6 minutes until 'al dente.' Beat eggs; mix in cheese and parsley and seasonings until well blended. Add egg-cheese mixture to broth, gently stirring with wire whisk. Simmer for 2 to 3 minutes. (The egg-cheese mixture will form tiny flakes in the broth.) Sprinkle with extra cheese, if desired. Serve immediately.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 8
6 cups chicken broth
1/2 cup orzo pasta
2 eggs
1/3 cup Parmesan Grated Cheese
2 tablespoons chopped fresh parsley
1 pinch of ground nutmeg and fresh ground black pepper
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