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To make broth, cover meat with cold water and bring slowly to a boil, skim as needed. season with salt, pepper and chives, cover and simmer for 45 minutes. Add potatoes, carrot and onion. Continue simmering until meat and vegetables are tender. While broth is cooking, make dumplings. Melt butter in saucepan over low heat, stir in flour. Add milk, stirring constantly until sauce thickens. Remove from heat. In small bowl, bet egg yolks and 1 - 2 tablespoons of milk together, add 2 tablespoons of sauce to this mixture and blend well. Pour egg yolk mixture into remaining sauce and cook over low heat, stirring vigorously until sauce is hot, thick and well blended. stir in cheese and cardamom or almond extract. Let cool. Form dumpling dough into balls the size of a quarter. Bring water to a boil in large pot. Reduce the heat, then gently drop dumplings into hot water, simmer for 5 minutes, remove dumplings, drain, set aside. Remove meat from broth, discard any fat and cut meat off the bone into bite size pieces, return meat to broth. Add dumplings to broth and simmer until heated thoroughly. Sprinkle with chopped parsley and serve. Serves 4