Start cooking better kneading the dough. I have dough left from the ravioli, so I pointed out the proportions for a large number of the test. The excess can be rolled out, cut into noodles and dry or freeze.

Chicken fillet skip through Mincer twice or punch in a blender. I took the whole breast and fillet removed, and the residue of the cooked broth.

While cooking the broth, you can from the dough to cut or pick hands dumplings. I wanted to show off a little bit and I cut the gnocchi with Apple cider Heartbreakers, pre-roll out the dough with a layer thickness of 1 cm.

Add to the minced semolina, starch, spices, salt. Gradually add cream, stirring thoroughly with the minced meat until smooth and sticky.

Boil half a liter of water in low and wide saucepan. Salt the water to taste. Using two teaspoons to cut the meat into small dumplings. One spoon to collect the meat, aligning it on the wall of the bowl and the second spoon to make a few notches and with it to move the meat in barely boiling to simmer the water. Cook dumplings after surfacing, 2-3 minutes. Leave on the edge of the plate.

Vegetables peel and cut into small pieces. I everything but the leeks from freezing. In the boiling broth or water, drop the leeks and mushrooms into slices, let boil for 5 minutes and omit rest of the vegetables. Frozen cooked quickly.

Pour into the soup broth from under the quenelle and drop dumplings. Once the dumplings float, add spices, turn off heat and let the soup to infuse for 10 minutes.

Before serving put dumplings on plates and pour the soup.