In a large soup pot or Dutch oven, over medium heat, sauté the onions in the olive oil until they are translucent (about 5-10 minutes).
Add the water, potatoes, bouillon, salt and pepper and bring soup to a boil.
Reduce heat to medium and continue to cook for about 5-8 minutes until potatoes are nearly done.
Noodles/Dumplings
While you are waiting for the potatoes to cook, mix the flour, salt, and eggs. The batter for the noodles will be yellow and sticky.
When the potatoes are nearly done, drop small amounts of the noodle batter into the hot soup. I use a butter knife to put about one teaspoon of batter per noodle into the soup. Just swish the knife around in the broth and the noodle will fall off the knife into the soup.
Continue to heat the soup over medium heat for about 10 minutes until the noodles are fluffy but firm.
Notes
Note: Taste the soup and adjust the seasoning as desired. I use about 1 teaspoon of salt and enough pepper so that when I take a soup spoon full of the broth, I have about 5 grains of pepper per spoonful. Since I just shake it in, I'm not sure how much pepper this really is. I'd say it's about ½ teaspoon.