Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 large egg

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, sauté until translucent.
  3. Stir in garlic, carrots, and celery; cook until soft.
  4. Pour in vegetable broth, stir in thyme and parsley, and season with salt and pepper.
  5. Bring to a simmer, reduce heat, and let cook for 20 minutes.
  6. In a mixing bowl, whisk together flour, baking powder, and salt.
  7. In a separate bowl, mix milk, melted butter, and egg until combined.
  8. Pour wet ingredients into the dry and stir until just combined; do not overmix.
  9. Use a spoon to drop portions of dumpling batter into the gently bubbling bouillon.
  10. Cover the pot and simmer for 15-20 minutes, or until dumplings are cooked through and fluffy.
  11. Ladle bouillon and dumplings into bowls. Enjoy hot!