In a large pot, combine stock, carrots, celery, onions and parsley, maintaining a minimum depth of 4 inches of liquid for the dumplings to float in.
Bring to a boil over medium heat, then reduce to a simmer. Salt and pepper to taste.
To make the dumplings: Sift the dry ingredients together. In a small bowl, combine eggs, ricotta, milk and herbs; add to flour mixture.. Stir just until dough holds together. Using a tablespoon, form dumplings and drop into boiling broth.
Cook 15 minutes.