Six servings: 500 g ground beef meat; 1/4 of stewing chicken; 1 chicken cut
into quarts; 200 g raw pig's ear and snout; 1/2 pig's trotter"; 1 ham dry-cured
ham marrow bone; 100 g streaky pork; a big piece of backbone; 2 beef marrow
bones pieces; 150 g of white Catalan sausage; 150 g black Catalan sausage
(both types of sausages are known as Butifarra blanca y Butifarra negra,
respectively); 250 g chickpeas, soaked previously in water 12 hrs; 1 cabbage;
250 g peeled potatoes (rather small ones, or cut into cubes); 1 turnip; 1 carrot; 1
leek; 1 branch celery.
Ingredients for the meatballs: 200 g ground pork meat; 250 g ground beef pork;
1 eggs; 2 tbsp breadcrumbs (finely ground); 1 garlic clove, finely chopped;
parsley; salt; and flour.
Ingredients for the soup: 400 g of "galets" (a type of snail-like pasta piece)
Preparation of the meatballs: Mix both types of meats together with the egg, the
parsley, the garlic, some salt and pepper, first with a fork and then with both
hands to make a meat mass, which must be cut into 4 quarts to form 4
meatballs that will be dredged in flour and subsequently added to the stock.
Preparation of the soup:
Put the pig's trotters, ear and snout, together with the stewing chicken, chicken
and bone pieces in a big pot and cover it sufficiently with water. Next, bring the
pot to a boil and start to skim off the fat and other oily impurities released by the
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