Meanwhile, in a medium bowl, using a large spoon, mix the lightly beaten eggs with the flour and 1 teaspoon salt. It will form a sticky paste. This is normal. When the potatoes are cooked through, begin to add the dumplings one at a time. Using a small spoon, gently “plop” a bite-sized portion into the hot soup. You may want to use another spoon (or your finger) to help you. It will sink at first, and then float to the top. Repeat until all of the egg/flour mixture is in the soup. The soup will look crowded, and you will need to “push” some of the dumplings out of the way to make room for more.