Take a larger soup pot in which place the turkey drumsticks, pour-over four litres of cold water and season with two tablespoons of salt and about ten peppercorns. Put to boil at high temperature, until start simmering, then reduce the flame to almost minimum, put the lid on and continue to boil for about an hour. After 5-10 minutes from the beginning of boiling, remove the foam fro the top with a spoon and thus we will obtain a clear soup.

After an hour of simmering, we can put the vegetables in the pot with one tablespoon of a vegetable mix for soups. Put the lid on and continue to simmer for another 45-50 minutes, until the vegetables are well cooked but remain whole and the bones will come off the meat easily.

Break the eggs in a bowl and beat them with a fork or egg whisk. Slowly pour the semolina over the eggs, stirring constantly. After the semolina has been homogenized with eggs, let the pasta stay for at least ten minutes, during which time the semolina will absorb from the eggs.

Take the ingredients out of the soup, in a larger bowl, and the remaining soup stock, pass it through a strainer in another smaller soup pot, add a litre of water and bring it to the simmering temperature. add one by one the semolina dumplings that we form with a spoon or fork. Simmer for another 15 minutes, until they are cooked. Season with a tablespoon of a vegetable mix for soup and sea salt if you needed.

Serve hot, with a little chopped parsley on top and who likes a little hot pepper.