Clean, rinse and coarsely dice the celery root, parsley root and beetroot. Rinse chicken giblets in a colander under cold running tap water, simmer with greens in tap water for 1 quarter hours in an open saucepan over low heat. Skim in between. In the meantime, clean and rinse the spring onions and chop the light green and white into 2 cm long pieces.
For the dumplings, boil butter in tap water. Add the flour. Continue stirring until all the ingredients come off the pan as a dumpling. Then gradually add the eggs. Season with Parmesan cheese and salt. With 2 teaspoons dipped in cold tap water, cut 25-30 dumplings and place them on oiled parchment paper. Peel and press the garlic cloves. Heat the oil in a large saucepan until hot. Steam the garlic briefly in the oil, then add the young onion. Stir briefly and add 1 50 ml of the chicken stock (based on 6 people) through a sieve. Let the broth simmer for 8-10 min. at low heat. Then season with salt and add the dumplings, let simmer for another 8-10 min.
In the meantime, pluck the kitchen herbs from the stems. Chop them coarsely and put them on the soup plates. Pour the hot broth over them. Put on the table immediately.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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