In a heavy saucepan, combine butter and water.

Heat over medium-low heat until the butter melts.

Remove the saucepan from the heat.

Stir in the flour completely.

Return the saucepan to medium-low heat.

Cook, stirring constantly, until the mixture thickens into a smooth dough.

Remove from heat and let the mixture cool slightly.

Add the eggs, one at a time, and beat well after each addition until fully incorporated.

Stir in a dash of salt.

Bring soup to a boil in a separate pot.

Drop spoonfuls of dumpling mixture into the boiling soup.

Cook the dumplings for 10 to 15 minutes with the lid off, or until they are cooked through.