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8 cups chicken stock<\/span><\/p>\n 1 large onion, thinly sliced<\/span><\/p>\n 3 carrots, diced<\/span><\/p>\n 3 cloves garlic, thinly sliced<\/span><\/p>\n 10 oz (or so) Parmesan-Reggiano rind (using shredded or grated will make the soup stringy)<\/span><\/p>\n \u00bd cup chopped Italian Parsley plus some extra for garnish<\/span><\/p>\n 12 or so dumplings<\/span><\/p>\n \n 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 \u00c2\u00bc cup chopped parsley. Mix well. Roll into balls. They should be about 2\/3 the size of a golf ball.\u00c2\u00a0 <\/span>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 \u00e2\u20ac\u0153Spider\u00e2\u20ac\u009d, remove the remnants of the Parmesan-Reggiano rind and discard.\u00c2\u00a0 <\/span>Ladle into soup bowls and garnish with additional Parsley.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 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) \u00bd 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,…<\/p>\n