In a large pot over medium heat, add a splash of oil and sauté the diced onion until translucent. Add minced garlic and sliced carrots; cook for about two minutes.

Add the ground beef to the pot, breaking it apart as it browns. Drain excess fat and season with salt, pepper, and herbs.

Pour in the beef broth and bring to a gentle boil. Let it simmer for approximately ten minutes.

Meanwhile, mix flour and baking powder in one bowl. In another bowl, combine milk and melted butter; whisk into dry ingredients until just combined.

Drop spoonfuls of dumpling batter into the simmering pot (about twelve dollops). Cover tightly and cook on low heat for ten minutes without lifting the lid.

Serve immediately, enjoying the fluffy dumplings atop the savory broth.