Cook 2 medium, chopped onions in a large stock pot with ½ stick of margarine. (Cook until onions are clear.)
Add:
2-28 oz cans of whole tomatoes that have been pureed in a blender.
2 cups chicken stock; ½ cup sugar; ½ tsp salt; ¼ tsp pepper; 1 ½ tsps. Cinnamon
Simmer for 10-15 minutes and prepare
The Dumplings:
1 ½ cups flour; 1 tsp baking powder; ½ tsp salt; 3 eggs; 2 Tbs. Vegetable oil
Mix all ingredients above together. Dough will be very sticky. Make very, very small dumplings (about the size of chickpea or so) and drop into the soup one at a time.
Cook another 10-15 minutes and serve.
