DAVID'S SOPA DE GALETS

Serves 8

5 litres water

4 carrots

1/2 a bunch of celery

1 radish

250g beef bones

250g pork back bones

1 ham bone

2 chicken breasts

1 pig trotter

1egg

150g lean ground pork

100g ground beef

1 garlic clove

50g parsley pinch of cinnamon powder

1 cup breadcrumbs

1/2 head of cabbage

1 potato

100g cooked chickpeas

100g white butifarra (Catalan sausage)

100g black butifarra

400g galets (shell-shaped pasta)

In a large pot, bring water to a boil. Add carrots, celery, radish, beef, pork and ham bones, chicken breast and trotter. Slow-cook on low heat for 8 hours.

For the meatballs, combine egg, ground pork and beef, garlic, parsley and cinnamon and shape into eight balls. Roll in breadcrumbs and add to the broth when it has been simmering for slightly over 7 hours. Add cabbage and potatoes too.

In the last 10 minutes, add chickpeas and butifarra. At the end of 8 hours, strain the soup. Put the stock back on the stove and add the galets. Cook until galets are done, about 14 minutes. Serve hot.