1 c. caraway seeds
4 qts. water
4 cloves garlic, minced
1 tsp. salt
2 md. onions, chopped
3 tsp. butter
1/4 tsp. black pepper
1 c. all purpose flour
2 eggs, whole

Add salt, garlic and caraway to boiling water. Enclose seeds in teaballs or cheesecloth and all allow room for 2 times expansion.

Cover mixture and simmer over low heat for 30 to 45 minutes or until broth has rich, tealike appearance.

Saute onions in butter over medium heat until onions are clear. Pepper to taste.

Remove caraway seeds from broth. Add sauteed onions to broth. Prepare dumpling mix on dinner plate. Add eggs to flour and mix until blended. Add 1 to 2 tablespoons cold water to bring mixture to the consistency of pancake batter.

Return broth to rolling boil. Skim batter into boiling broth by pushing one inch widths of batter over edge of plate with knife or spatula resulting dumplings have long irregular shapes.

Cover soup and simmer on low heat for 30 to 45 minutes. Turn off heat and let soup sit for 15 to 30 minutes. Reheat over medium heat before serving. Yield 8 to 10 servings.