Wash and peel the prepared chicken, 1 carrot and 1 parsley, celery, pour water and put it on a slow fire.
When the chicken is cooked, strain the broth through a sieve.
Set the chicken aside.
We won't need boiled vegetables anymore.
Use only the broth, which we return to the fire again.
1 carrot, 1 parsley root, peel and cut into small pieces.
Melt the butter in a frying pan and fry the prepared vegetables.
Add them to the boiling broth. Salt.
Add 1 tablespoon of cognac to the broth.
We'll wait for the alcohol to evaporate.
Grate the ginger on a fine grater and add to the broth.
Ginger will emphasize the richness and piquancy of the broth.
Turn down the heat and cook until the vegetables are ready.
Separately, whisk the yolks in a bowl, gradually add flour to make a semi-liquid dough.
The dough should drain from the spoon.
Slowly lower the dough into the boiling broth.
Mini-balls are obtained. Very delicate and small.
They appear instantly.
The soup is ready!