For the Dumplings: Whisk the first 5 ingredients in medium bowl. Stir in milk and butter, then green onions. Let stand at least 1 hour and up to 2 hours. Using wet hands, shape the mixture, 1 tablespoon at a time, into 18 dumplings, arranging on sheet. The dumplings can be chilled for up to one day.

For the soup: in the slow-cooker add the onion, garlic, bay leaves, thyme and sausage. Then pour in the broth, tomatoes with juice, and allspice. Turn the slow-cooker to low heat and cook for 3 hours. At the two hour mark switch the slow-cooker to high heat and add the greens to the simmering soup. Cook greens uncovered 10 minutes, stirring occasionally. Then, drop in dumplings and simmer until they are tender and cooked through. About 1 hour. Season soup with salt and pepper. Ladle soup and dumplings into bowls.