👩🍳 Instructions:
1. Prepare the Broth:
- In a soup pot, bring the broth to a simmer.
- Add sliced carrots, parsnip, and celery root (if using).
- Season lightly with salt and pepper.
- Simmer for about 10–15 minutes or until vegetables are tender.
2. Make the Dumpling Batter:
- In a bowl, beat the egg, then mix in butter and salt.
- Gradually stir in 3 tbsp semolina.
- Let the mixture rest for 10 minutes to thicken (it should be spoonable, not runny).
- If too soft, add another ½ to 1 tbsp semolina.
3. Form & Cook the Dumplings:
- Dip a spoon in cold water, then scoop a small portion of batter.
- Drop spoonfuls gently into the simmering broth.
- Cover with a lid and simmer gently (do not boil!) for about 10–12 minutes.
- Dumplings should puff up and float when done.
4. Serve:
- Ladle the soup into bowls with 2–3 dumplings each.
- Garnish with chopped fresh parsley.
💡 Tips:
- The key to fluffy dumplings is resting the batter and gentle simmering.
- For extra richness, add a splash of cream to the broth before serving.
- You can make the dumplings in advance and freeze them raw or cooked.
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