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In a large pot over medium heat, combine carrots, celery, onion, garlic, 6 cups broth, and 2 ½ tsp. salt. Bring to a simmer and cook, stirring occasionally, until vegetables are tender, 25 to 30 minutes.
Using an immersion blender (or transferring to a standard blender), blend until broth is light orange in color but there are still small pieces of vegetables left.
Add remaining 2 cups broth to soup. Stir in 1 Tbsp. butter; season with salt and pepper. Bring to a simmer over medium heat. In a medium bowl, whisk eggs, cheese, and parsley. While stirring, add egg mixture to broth. Cook, stirring occasionally, until small bits and strands of cooked eggs float to the top.
Meanwhile, in a medium pot of boiling salted water, cook acini di pepe, stirring occasionally, until al dente according to package directions. Drain and transfer to a medium bowl. Add remaining 1 Tbsp. butter and toss to combine.
Divide ancini di pepe among bowls. Spoon broth over. Top with more cheese and parsley.