The dough can be prepared, covered, and chilled about a half-hour ahead of time.
Combine the first 6 ingredients in a medium bowl. Combine water, olive oil, and eggs, and stir well. Add to dry ingredients, stirring until well-blended. With moistened hands, shape the dough into 32 (1-inch) balls, and set aside.
Bring 2 quarts of water to a simmer in a large saucepan, and add half of dumplings. Cover and cook for 10 minutes or until done (do not let boil). Remove the dumplings with a slotted spoon; set aside, and keep warm. Repeat procedure with remaining dumplings.