Place the flour into a medium bowl. In a measuring jug, crack the eggs and add water. Add 1 teaspoon of salt. Using a fork, mix all together and pour into the bowl of flour.
Mix the dough until it's combined into a ball. Dust your countertop with flour and proceed to knead the dough for approx 5 minutes. You might need to add more flour or water to get the consistency right.
When the dough has a smooth, semi-hard consistency, cover with a bowl and reserve for later. The dough will soften as it sits.
In a stock pot, heat about 2 tablespoons of oil over high heat and add the sliced beef. Keep frying on high heat until the water released from the beef evaporates.
Now add 1 teaspoon of salt. Keep cooking beef until beef starts to brown. Reduce heat to medium.
Add the onions to the beef and cook until the onions are golden brown.
Add 12 cups of water, bayleaf, ¼ teaspoon of pepper, and 1 tablespoon Vegeta.
Taste. Add salt to taste. This recipe loves salt.
Bring soup mixture to a boil and reduce to simmer for 30 minutes.
At the 15 minute point of simmering, add the potatoes to the soup, bring to boil and keep simmering.
While your soup is simmering, roll out the dough into a rectangular shape, to the thickness of a pizza base. I cut it into thirds, just so it is easy to handle the dough.
You have a few options on how to make the dough at this point. As discussed above, I'm using the pinch method. Pinch pieces of dough of random shapes and place into boiling soup. When the dough floats to the top, its ready. The dough can be sticky, so don't allow pieces to stick together, but put them into the soup one at at time. I rip a bunch on the counter top, then place them into the soup, stir, then add, repeat.
Add chopped parsley and dill to taste. Check salt levels, add more salt. Stir and enjoy!