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In a soup or sauce pan, add your butter, then add your onions, celery and carrots. Sauté for about fifteen minutes or until the vegetables are soft and golden brown.
Add your dried dill, black pepper and chicken bouillon and sauté for about 5 minutes.
Add your water and bring this to a slow simmer, you want to see it bubbling but not like hot lava. Simmer this way for 15 minutes. You can leave the veggies in, you can use an immersion blender to purée them into the broth, or you can strain them out and add the broth back to the pot.
You can make the dumplings one of two ways. I use the dinner rolls frozen and carefully grate them on my box cheese grater on the thick grate side. I slowly add this to the simmering soup a handful at a time. Stir while they simmer and cook. You can add as much or as little of these as you like. If you do not have a box grater you can thaw the rolls until they are soft enough to cut and cut them into very small bite sized pieces. Add them to the simmering soup, stir, and cook until they are floating.
Turn off heat, taste, adjust salt if needed, add more black pepper if needed, and serve with fresh parsley on top.