Step 1

Heat the oil in a large Dutch oven over medium to medium-high heat.

Step 2

Combine the salt, garlic powder, and black pepper. Evenly sprinkle over all of the meat.

Step 3

Brown the meat in batches in the Dutch oven. Remove from the pot to a plate once it is browned.

Step 4

Return the seared meat back to the pot and add in the beef broth, onion, 3 stalks celery, and bay leaves.

Step 5

Let the soup simmer for 2-3 hours until the meat is tender and comes off the bone easily. Remove everything from the broth, separate the meat from the bone, and return just the meat to the broth.

Step 6

Add the soup vegetables to the pot. Let simmer over medium to medium-low heat until tender.

Step 7

In a large bowl mix your eggs, milk, and salt together.

Step 8

Mix the first two cups in your flour one cup at a time.

Step 9

Slowly add in small amounts of the last cup of flour until the consistency of the batter allows it to plop off of a spoon instead of pouring or running off.

Step 10

Mix until there are no big lumps, and then stop. Don't over-mix!

Step 11

Bring the stock of the soup up to a simmer and start dropping the dumplings into it with a spoon.

Step 12

After all the dumplings are in the stock, cover the pot and turn the heat up to medium-high.

Step 13

Bring to a boil for five minutes, and the dumplings will be cooked.

Step 14

Enjoy hot!