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Ingredients for 4 meals

8 Matzen dumplings (so. 120 grams)

85 grams of margarine

3 stems of parsley

4 eggs (size M)

Salt and pepper from the mill

2 small chicken breasts (so. 260 grams)

1 ¼ liter of broth of chicken

4 carrots vegetables (so. 400 grams)

1 piece of celeriac (so. 175 grams)

2 parsnips (so. 175 grams)

½ Federal chives

The preparation process

For the Matzen Dumplings: The Matzen with a hand blender or in a kitchen machine fine grinding.

Margarine in a pan on low heat melt, then leave to cool slightly. Parsley in clean water, shake dry, leaf pluck and crushing.

Matzos Breadcrumbs, margarine, eggs, chopped parsley, salt and freshly ground pepper in a bowl and mix thoroughly. Mass for at least 1 hour, so better. 4 hours of cold.

With a large spoon 16 equal sized meals of the Matzen ground parting.

With wet hands to ball shapes and then directly into a pot with boiling salt water. Dumplings covered just below the boiling point so. 35 minutes simmer, cooking. With a foam trowel remove and drain. (The dumplings can hermetically covered overnight be kept in a refrigerator.)

Now for the soup Chicken breasts in water clean and in a pan with the liquid cover. Bring to a boil and the rising foam skimming, cook for 10 minutes.

Remove chicken and allow to cool. Then in 2 centimeter cubes crush.

Vegetables Carrots, celery and parsnip shells, cleaning and in 1 centimeter cubes crush.

The Soup through a fine sieve into a second pot and pour the vegetables into it. Bring to the boil and at medium heat cook for 15 minutes.

The Matzen dumplings cooked in the soup and a further 6 7 minutes simmer, cooking. With salt and freshly ground pepper flavor.

Chicken into heat and fully. Clean the chives in water, shake dry in the roller to crush and to garnish sprinkle on the soup.