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Put all the dumpling ingredients onto a small bowl and mix together with hands until it forms a dough.
Make ½ inch balls from the dough.
In a Dutch oven over medium heat, heat the olive oil and add the onions and celery and cook until the onion is translucent. Add the garlic and cook for 1 minute more, do not brown.
Add the thyme, tomatoes, and broth and bring to a boil. Add the dumplings and cook until they begin to float, then lower the temperature and simmer for 10 minutes more.