1 chicken
1 leek
1 celery
3 carrots
2 turnips
maizena flour
2 eggs
sunflower oil
½ glass of water
salt & pepper
garlic
FOR THE BROTH
1. Peel the vegetables (remember rinsing them!).
2. In a large pot of boiling water, cook vegetables and the chicken.
FOR MATZO BALLS
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!).
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