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.
