We wash and clean the vegetables.
Put water to boil in the pot. Add the oil, salt and pepper to taste, whole onion (which we will remove after cooking), carrots and celery cut as desired. Let it simmer for more than half an hour until the vegetables are cooked through.
We break the eggs in a bowl. Add baking powder, salt and pepper to taste and 24 teaspoons of semolina. Mix everything with a fork until you get a consistent mixture that you turn into dumplings by taking a portion of the mixture with a spoon previously soaked in hot soup. Let the dumplings simmer for about 5 minutes, then turn them slightly so that they do not break, on the other side. When cooked, they rise to the surface of the soup. At that moment, sprinkle them with cold water to immerse them in the soup, turn off the heat and sprinkle with chopped green parsley. Let them cover for another 10 minutes before serving.