Heat oil in a large soup pot. Add onion and saute until translucent, 5-6 minutes.

Add the peeled tomatoes. Cook until soft. Add tomato sauce and paste. Add 3 cups water and seasoning. Cook for 45 minutes.

Let cool and blend. Taste and adjust seasoning. Add ½- 1 cup water to thin soup if desired.

Bring soup back to a boil. Meanwhile, prepare the dumplings. With a fork, whisk together eggs and oil, salt and pepper. Add ½ cup flour, adding more until you have a thick and runny batter. Don't add too much as you want it to still be runny. Drop teaspoons of batter into the boiling soup. They should drop right out of the teaspoon. Let dumplings cook for a few minutes and serve.