Lithuanian Dumplings (for chicken soup)

from Mary, 9/10/00:

The primary dumpling of my childhood may have been a variation on the matzo ball soup. This from my Lithuanian grandmother.

Chicken stock, chunks of onions, carrots, celery, maybe some parsley.

The dumplings: whole eggs and flour. That's it. Enough flour to make a sort of stiff pudding consistency, then dropped from a spoon into the simmering soup.

They can also be leaden or light, but somehow they never sink.

My own variations have been to add a bit of baking powder and half in half, if I'm in the mood for a more tender product. Or add some chopped parsley to the dumpling batter/dough rather than to the soup.