Put the curds, chopped ham, butter, bread crumbs, and egg yolks into a food processor and pulse until the mixture is reduced to a smooth paste.
Put the paste on a clean work surface lightly dusted with flour .
Divide the dumpling mixture into 28 equal pieces and roll into balls, each about the size and shape of a chestnut (they should weigh about 10g each).
Let stand 30 minutes so that the dumplings dry and mature. Then cook them in the simmering soup stock for 10 minutes or until they float.Serve immediately as directed in the soup rec
