Add the flour to a plate and with a fork make a hole in the center. Add the eggs and combine. Then add the water and incorporate. Spread the dough across the plate.
Meanwhile bring the stock to a boil. Add the vegetables and cook until almost tender.
Next, hold the plate of dough over the pot of broth. With your knife, scrape the flour in dumpling size portions. The sizes can vary (we prefer it that way). Continue until there's no more dough left.
Once the dumplings begin to float, turn off the heat. Taste again for salt and pepper, and enjoy!