In a bowl, beat the eggs lightly and add a pinch of salt.

Gradually mix in the semolina to form a thick dough.

Let the dough rest for 10 minutes; it will thicken slightly.

2. Prepare the Soup Base:

Heat olive oil in a large pot over medium heat.

Sauté the onion and garlic until fragrant and translucent.

Add carrots, celery, and zucchini; cook for 3–5 minutes.

Pour in the vegetable broth and add thyme and parsley. Bring to a gentle boil.

3. Cook the Dumplings:

Using a teaspoon, drop small portions of dumpling dough directly into the simmering soup.

Reduce heat and cook for 8–10 minutes, until dumplings are fluffy and cooked through.

4. Finish and Serve:

Taste and adjust seasoning with salt and pepper.

Garnish with fresh parsley or chives if desired.

Serve hot with a slice of crusty bread or enjoy on its own.

Serving and Storage Tips