Heat the stock in a large pot. Cream the butter in a bowl with the back of a fork, then beat in the eggs. Stir in the flour, parsley, onion, salt and pepper, blending well. Add heated stock 1 tablespoon at a time just until the batter is soft; do not make it too loose or the dumplings will fall apart.

Drop batter by the scant teaspoonful into the simmering broth. Cook until set and cooked through, about 10 minutes, removing the dumplings as they are done. Serve immediately in the soup.

Can also substitute dill for the parsley for different taste.