In a medium mixing bowl, beat the egg. Add in the ricotta and parmesan cheese. Whisk until smooth.
Add in the flour, baking powder, salt and parsley and mix until combined.
The dough will be thick. Don't worry!
Using a large spoon, form a large, round of dumpling dough and release into the broth. Repeat until all the dough is used. You should get approximately 12-14 dumplings.
Cover the soup with a tight fitting lid and simmer over low heat for 10-15 minutes until the dumplings are cooked through.
Ladle the soup and approximately 2 dumplings into each bowl. Serve with extra grated parmesan cheese.