Step-by-step method:

Clean, singe the hair, and wash the pork ear, cheek and trotter, and the chicken. Put 4 litres of water in a saucepan, and add the meat and bones.Bring to the boil and skim the stock well. Add the chickpeas, pre-soaked in lukewarm water for 12 hours, and bring back to the boil. Add the carrot, turnip, parsnip, celery and leek and skim the surface again. Boil for approximately 1 hour and 30 minutes, until the meat is tender.

Add the cabbage, chopped potatoes, the ready-prepared meatball and the butifarra. Boil for a further half-hour. Add salt to taste. When cooked, strain the stock. To prepare the soup, bring the strained stock back to the boil. Add the noodles and cook for a further 12 - 15 minutes.

Serve the soup very hot, with the vegetables on a separate plate, and the meat cut into pieces, with the bones removed.

Preparing the meatballs:

Put the minced veal, pork and bacon in an earthenware bowl. Add the egg, parsley, chopped garlic and breadcrumbs previously soaked in milk. Add salt and pepper to taste, and ground cinnamon. Bind with a fork and knead to form an emulsion. Form an oval shaped meatball, dip in flour and add to the stock.