• veal bone,
  • a piece of lamb,
  • ¼ kg of chicken,
  • pig ear and snout,
  • potatoes and cabbage cut into pieces,
  • carrots,
  • leeks and celery,
  • black pudding,
  • noodles,
  • rice,
  • white beans
  • chickpeas. 

To make the meatball:

  • minced meat,
  • eggs,
  • bread crumbs,
  • salt, pepper,
  • garlic and parsley.


In a large cooking pot, add cold water and blanch all the meat, except the cured meat.  When it starts to boil, lower the heat and skim. Leave to boil for 30 minutes and then add the chopped greens, but not the potatoes and vegetables. Boil for a further 60 minutes.  Add the meatball, vegetables and black pudding to the broth and boil for 10 minutes. Remove the black pudding and then add the potato, noodles and rice. After another 10 minutes, add the chickpeas. Leave to boil for 15 minutes and then the dish can be served with the meat cut into pieces. 


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