Stracciatella con Gnocchetti di Pollo

• 1 litre chicken stock, boiling
• 2 eggs plus
• 2 egg yolks

To make the dumplings, first mix the chicken mince in a bowl with the stiffly beaten egg whites, the Parmesan and chives. Season to taste with salt and abundant pepper. Using two teaspoons, shape the chicken mixture into quenelles or dumplings and plunge into the boiling stock. Cook for 8 minutes before scooping out and setting aside.

In another bowl, mix the beaten eggs and yolks with