Melt the margarine in the pot. Remove the pot from the oven. Add the flour and mix with a wooden spoon, not a whisk. Possibly add flour so that not all of the flour has been mixed with the butter. Add the granulated broth. There should be lumps by now. Beat 2 eggs, stir in once and add all the water at once. Add the chopped parsley.
Only now do you put the pot back on the stove. Bring to the boil on a high level, always stirring well so that nothing burns.
When the soup boils, reduce the heat and simmer on low heat for 10 minutes. Over time, the whole thing becomes thicker, you may need to add more water.
In contrast to the classic flour soups, lumps should form here!
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