In a bowl, beat the eggs by hand. Add in the flour and salt. Vigorously mix the ingredients by hand until there are no lumps. Add the water and mix. Bring the chicken broth to a boil. Holding the bowl at an an angle, scoop 1 teaspoon of the mix in at a time, dropping it into the broth until all the batter is gone. Simmer for 30 minutes. Enjoy with hard crusted bread.
Technique #1 - One technique for dropping the dumplings into the soup is to take a small spoon, dip it in the hot broth, then scoop out a spoonful of batter and put the spoon back into the broth, so that the batter drops into the soup. This creates a gnocchi-like dumpling.
Technique #2 - The kids in my family love to take more of the Spätzle approach by dipping the spoon into the batter and then drizzling the batter over the hot broth to create long strips of dumpling.