2 liters of chicken broth
3 cups cooked chicken
1 cup milk
2 tablespoons of butter
1 pinch of salt
2 cups flour
½ teaspoon baking powder
Now, in a bowl, take the flour, baking powder and salt so that everything is well mixed.
Add the pieces of butter using a fork or pastry blender. Stir in the milk, until the mixture is ready and the dough becomes the ball.
All these must therefore be mixed correctly and well so that the final batter becomes extra soft.
Now generously flour a work surface, i.e. simply spread the flour on the surface where you are going to prepare the chicken and meatballs.
Now you will need to use the pin or something to cut the dumplings.
I love doing it with the pizza cutter and even the little spatula to do it, we see which one suits them.
The little spatula I use is for lifting the dumplings off the cutting surface.
Now roll out the dough and dip the flour in it and cut the dumplings into any shape.
Use a spatula to lift them onto a heavily floured plate and continue flouring between layers. Bring the broth to a boil, drop the meatballs, keep a surplus of flour on top.
Cook for 20 minutes and add the cooked chicken.