Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Thinly slice the celery. Cut the leek in half lengthwise and thinly slice. Peel and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice both carrots and parsnip into 1 centimetre cubes.

Remove papery skin from garlic and finely mince the garlic using either a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp or a chef’s knife.

Remove the leaves from the parsley, and discard stems. Finely chop the parsley. Remove the leaves from the stem of the thyme and also chop the thyme. Finely chop the chives.

Measure out the black pepper and gather the bay leaf and chicken. Put all of these ingredients into a large pot with 4 litres of cold water, and bring to a slow simmer. Let it simmer over medium low heat for 1 hour, until chicken is cooked through. Continually skim any impurities off the surface of the soup while it is simmering.

To prepare the dough dumplings, measure out butter, flour, salt, eggs, and one cup of water.

To prepare the meat dumplings measure out pork, milk, bread, egg, butter, salt, and nutmeg.

In a small pot, bring 1 cup water to a boil. Add the butter for the dough dumplings, and stir until melted. Transfer to a bowl, and stir in the flour and salt until smooth. Beat in the eggs one at a time until well combined. Let this batter rest for about 20 minutes.

Combine all of the meatball ingredients into the bowl of a food processor and pulse until combined. Shape the meatballs into small balls, about 2 centimeters in diameter.

Remove the whole chicken from the soup and save for another use.

To cook the meatballs and dumplings, add them into the soup and cook for 10 – 15 minutes until meatballs are cooked through, and dough dumplings are floating at the surface. Season with salt to taste and serve.