For the dumplings
2 large eggs (about 70 grams (2.4 oz) each)
140 g (4.8 oz) coarse semolina
Pinch of salt
For the soup
1 tablespoon olive oil
1 medium onion, finely diced
1 large carrot, diced
1 medium leek (white part only), sliced
2 large garlic cloves, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
2 medium potatoes, cut into cubes
1.5 litres (6 cups) vegetable stock
Fresh parsley, to garnish
Start by making the dumpling mix. Beat the eggs in a medium bowl, then start adding the semolina gradually. Add the salt halfway through. Mix until you have a smooth paste and set aside. The mix will become thicker as it rests.
Meanwhile, make the soup. Heat the olive oil in a large, heavy bottomed pot that has a lid (a Dutch oven is perfect). Add the onion and saute over medium heat for 3-4 minutes until it softens.
Add the carrot and leek and continue to cook for 4-5 minutes, occasionally stirring.
Stir in the garlic, rosemary and thyme and continue to cook for another minute until fragrant.
Next, add the potatoes and stock and bring to a boil. Lower the heat and simmer for 10-15 minutes until the potatoes are fork tender.
When the potatoes are cooked through, check the heat and make sure the soup is slowly simmering. Start adding the dumplings one by one with a spoon (see the video in the recipe card). Make them as small or large as you want.
Once all the dumplings are in, continue to simmer for 5 minutes. The dumplings will become fluffy and will raise to the top. Turn off the heat, place the lid on the pot and allow it to rest for 10 more minutes.
Sprinkle with freshly chopped parsley and serve hot.