Add the eggs to the mix and blend well. Shape them into round balls (about 1.5 inches in diameter), and place them in the freezer for 10 minutes.
Add about 8 cups of soup stock to stockpot and bring to a low boil. Add assorted vegetables to the soup broth, such as carrots, celery, kale, and spinach.
Take the dumplings out of the freezer and place them into the boiling stock.