Chicken soup with găluște de gris (semolina dumplings)

Ingredients

For the soup

• 2 chickens (backs and wings with rib cage)
• 3000 ml water
• 1 teaspoon of salt
• 250 ml hot water (for topping up)
• 2 medium carrots
• 2 parsley roots
• 1 small celery root
• 1 medium onion (150 g)
• 4-5 garlic cloves
• 8 peppercorns
• 1 level teaspoon of Vegeta
• 15 g parsley leaves

For the galuște

• 3 eggs
• 9 tablespoons of semolina
• 1/2 teaspoon of fine salt

Preparation

1. Pat the chicken pieces dry with paper towels, without washing them, then put them in a pot with 3000 ml water and bring to a boil over high heat. 2. Once it starts to boil, lower the heat and skim off the foam as it forms, about 35 minutes, until the broth runs clear and the meat comes away easily from the bone. 3. Clean and wash the carrots, parsley roots, celery and onion, then finely chop the parsley leaves. 4. Strain the broth and bring it back to a boil with the carrots, parsley roots, celery, the whole onion, garlic cloves and peppercorns. 5. After two or three boils, about 10 minutes, remove the onion and garlic, then turn off the heat. 6. Beat the 3 eggs well with a fork, add 1/2 teaspoon of fine salt and 9 tablespoons of semolina (3 tablespoons per egg). Mix until smooth. 7. Wet a spoon in the broth, shape the galuște and gently drop them into the pot so they don't stick. 8. Bring the pot back to a simmer over low heat, about 15 minutes, until the galuște float and are cooked through in the middle. Whenever the broth goes down, top it up with 250 ml hot water. 9. Skim off any foam that still rises and discard it, but leave the chicken fat on the surface, since it gives the soup its flavor and color. 10. Add 1 teaspoon of salt and a level teaspoon of Vegeta, taste and adjust if needed. 11. Give it one last boil, about 2 minutes, then serve with the green parsley sprinkled over each bowl.