a recipe by Julia Wallach
a film by Frankie Wallach

France - Poland

30 min | 3 pers.


clock 30 min | 3 pers.


  • 1 chicken
  • 1 leek
  • 1 celery
  • 3 carrots
  • 2 turnips
  • maizena flour
  • 2 eggs
  • sunflower oil
  • ½ glass of water
  • salt & pepper
  • garlic


1. Peel the vegetables (remember rinsing them!).

2. In a large pot of boiling water, cook vegetables and the chicken.


1. Beat eggs and flour.

2. Add salt and pepper.

3. Mix and add a small glass of hot water.

4. Grease your hands with oil and knead the dough.

5. Roll the dough into small meatballs (walnut-sized).

6. Boil water in a pot and put the meatballs in (it will swell).

7. Once meatballs are on the surface, let them cook during 1 minute (very fast).

8. Once cooked, serve meatballs in the broth (and don’t toss the chicken!).

Julia Wallach is a super granny of 93 years old. She’s a survivor of the Holocaust. We laugh, drink, talk, gossip, but also fight just like two best friends.

Frankie Wallach is a 23 year old actress. She studied film at King’s College in London. It’s her first docu. Oh, and she tattooed a Yiddish word – « maideleh » – on her foot.