You'll need:
125 ml / 1/2 cup carrot juice
75 gr / 2,6 oz butter
80 gr / 2,8 oz semolina (rough-ground)
Salt, Pepper
1 egg
750 ml / 3 cups chicken soup (instant)
2 spring onions
In a medium pot bring carrot juice and butter to a boil.
Add semolina and cook until you get a homogeneous mass.
Let slightly cool off, add salt, pepper and egg.
Form into cherry sized balls.
Heat the instant chicken soup, add carrot balls and cook over medium heat for 6 to 8 minutes.
Wash the spring onions, cut into little rings, sprinkle over soup.
Enjoy,
Sasha
