Ingredients
From the broth
- 1/2 chicken
- 1/4 kg. of veal shanks
- 1/4 chicken
- 1 lamb flank or lamb shank
- Napicol, moniato, carrots, stalks, potatoes
- 1/4 chickpeas (soak them the night before)
- Saffron and salt
For the balls
- 1/2 kg of lean pork
- 1 blanquet and bacon, all chopped
- Chopped parsley
- A pinch of cinnamon
- A pinch of ground pepper
- 1 lemon, grated
- 1 egg
- 1/4 loaf breadcrumbs
- Pinch of salt
Preparation
Cook the meat, chickpeas and vegetables (except the potato and the moniato) in a pot with water. Halfway through cooking (1.50 hours) add the potato, the moniato and put the balls previously cooked and wrapped in cabbage.
It takes 2.30 to 3.00 hours to simmer.