Prepare the soup Bring the broth to a gentle boil. Add carrots, parsley root, and celery. Simmer until vegetables are tender.
Make the dumpling mixture In a bowl, whisk the egg with salt and oil. Stir in semolina and let the mixture rest for 10–15 minutes so the semolina can absorb moisture.
Form the dumplings Using a small spoon dipped in broth, scoop small portions of the mixture.
Cook the dumplings Drop them gently into the simmering soup. Cover partially and cook for about 10–15 minutes. The dumplings will puff up and become light and fluffy.
Finish and serve Taste and adjust seasoning. Sprinkle with fresh parsley before serving.
