4 Small veal bones
1 Celery stalk
1 Small onion
1 Red capsicum
1 Bunch parsley
2 Vegetable stock cubes
1 Small cauliflower, cut into florets
A pinch of salt
Place the veal bones, carrots, celery, onion, capsicum, tomato and ¾ of the parsley sprigs in a stockpot and cover with water. Bring to the boil and then reduce the heat to medium-low and simmer for 50 minutes for the flavours to develop.
Strain the stock. Reserve the carrots and discard the remaining solids. Cut the carrots into 3 cm pieces and return to the pot with the clear stock. Add the vegetables cubes and cauliflower, and simmer over medium-low heat for 5 minutes.
Meanwhile, for the dumplings, beat the egg with a fork. Slowly add the semolina and salt, whisking gently with the fork. Leave for a few minutes and then add some more semolina if needed – the consistency should be soft but not sticky.
Using a spoon, grab some of the dumpling mixture. With another spoon, shape the mixture into a nice oval and put it into the simmering soup. Work quickly with the remaining dumpling mixture.
Cook until the dumplings triple in size and come to the surface, then remove from the heat. Pick the leaves from the remaining parsley sprigs and roughly chop, then add to the soup. Stand for 5 minutes before serving.