Ingredients for 4 servings

1 egg
1 medium turnip
1 onion
1 tablespoon butter
1 tablespoon marjoram 
2 tablespoons bread crumbs
100 grams celery
150 grams chicken liver
200 g carrots
200 - 300 grams chicken bonier – skinier parts , the leftovers from other dishes
a few leaves parsley
pepper
salt

Directions

With a kitchen hatchet or knife chop the livers.

Mix the livers with egg, bread crumbs, marjoram, salt and pepper.

In a big pot make a stock with the chicken parts, parsley leaves, turnip and celery.

Dice the onion and carrots.

Heat the butter in a skillet and fry golden-brown the finely chopped onion, then add the diced carrots,  fry for a few minutes.

When the meat from the stock is tender, remove the chicken and vegetables from the stock, add to the pot the fried onion and carrots mixture and cook for 10-15 minutes.

With a wet hand form smaller balls from the liver mixture.

Add the liver balls to the stock and cook for 10 minutes.