Cut the chicken offal and necks into smaller pieces. Finely chop the onions and parsley.

Cook the meat together with onions, parsley and other herbs in 1.5 litres of water.

While the meat is cooking, prepare the batter for the dumplings by mixing the eggs, oil and flour. Let the batter rest for at least half an hour.

Once the meat is cooked, prepare the roux. Put the oil, flour and sweet paprika in a pan and fry. Pour the hot roux over the soup, which is boiling slightly, and stir so that no lumps form. Add the pepper and wine which makes the soup slightly sour.

Make thin dumplings for the soup, shaping the batter with a fork. Bring the soup to a boil for another 10 minutes to allow the dumplings to cook.

How do you form the dumplings?

Dumplings can also be shaped by transferring the batter into a piping bag and piping them into the boiling broth.

Recipe is from PP cook book Smells like home, contributed by Lidija Vidovič Plohl, Slovenia.