Crack egg into a small bowl and add oil, salt, pepper. Mix in semolina flour until you achieve paste consistency. Leave 15 minutes to rest (it will increase in size).
Fry chopped onion, chopped celery root (about the same volume as onion), and chopped carrots until they get some color. Add bone broth, salt, pepper, and water. Bring to boil (about 15-20 minutes).
Into the rolling boil add small chunks of dumplings (using tablespoon, scoop small pieces from the edge of mixture) until you use whole mixture. Don't make chunks too big because they will increase in size and try to make them close in size.
Bring back to simmering boil for another 10-15 minutes.
|Chicken bone broth|