American dumpling soup

Peel the onions and cut into small cubes. Scald the tomatoes with boiling water, remove the skin, cut the flesh into cubes. Heat the vegetable oil in a pan, fry the onions slightly until soft, clear, add tomatoes, put out. Go through the spinach, rinse and chop. Boil the stock, put the spinach, bring to the boil again and add the tomatoes and onions. Let boil again, salt, pepper, add seasonings to taste and put dumplings (at the rate of 5-6 pieces per serving). After the dumplings pop up, reduce the fire and cook for 5-7 minutes. The finished soup can be topped with vinegar or sour cream.