8 cups chicken stock

1 large onion, thinly sliced

3 carrots, diced

3 cloves garlic, thinly sliced

10 oz (or so) Parmesan-Reggiano rind (using shredded or grated will make the soup stringy)

½ cup chopped Italian Parsley plus some extra for garnish

12 or so dumplings

Add all ingredients except dumplings to a pot and bring to a simmer. Salt and Pepper to taste. Cook about 15 minutes to blend flavors and soften carrots and onions. For the Dumpling dough, you can follow the directions on the side of a box of Bisquick to make about 12 dumplings. Add about 3 green onions, finely diced, to the dough as well as about ¼ cup chopped parsley. Mix well. Roll into balls. They should be about 2/3 the size of a golf ball.  Add dumplings one at a time and ensure that there are at least 2-3 inches between dumplings because they will expand. Cook until dumplings are cooked through (about 10 minutes). Soup will thicken slightly. Using a large slotted spoon or “Spider”, remove the remnants of the Parmesan-Reggiano rind and discard.  Ladle into soup bowls and garnish with additional Parsley.