1. Put the chicken legs into cold salted water with the halved onion, carrots, celeriac and leek and simmer over low heat for about 1.5 hours.
2. Strain the broth, pull the meat off the bones and shred it; slice the carrots.
3. For the meatballs, work the minced meat with the soaked and squeezed bread roll, the egg, salt and nutmeg and shape into small balls.
4. Mix the flour, eggs and milk into a batter, lightly brush the pan with the specified oil and fry thin pancakes, roll them up and cut into thin strips.
5. Cook the meatballs in the gently simmering broth for 10 minutes, then return the chicken and carrots.
6. Put pancake strips into the bowls, ladle over the soup and serve sprinkled with chives.
Tip: The festive touch comes from all the different garnishes - you can make the meatballs and strips ahead of time.
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