Recipe of Cooked with balls in my mother's style.

Ingredients

• For the dough of the balls
• 1/2 large homemade round bread or 1 loaf and 1/2 of bread
• 1 chicken thighbone and 1/4 of minced lean
• 1 white and 1 piece of minced bacon (mixed with the previous one)
• 6 eggs
• Sprockets
• Sal
• Nutmeg and ground black pepper
• Lemon and parsley zest
• For the stew broth
• 1 celery branch
• 1/2 branch of thistles
• 3 carrots
• A turnip
• 1 large handful of chickpeas
• 1 piece of chicken with shell
• 1 piece of veal (ground and bone)
• 5 egg yolks for stew
• Sal
• Food coloring.

Directions

1. 1

   To make the dough for the balls: first of all, cut the bread into small pieces and then add the minced meat preparation. Season and pepper and gradually add the eggs and knead (reserve the white of one of the eggs). Add the pine nuts, the parsley leaves, the zest of a lemon and the spices to taste. We finish kneading the whole mixture well and we are shaping it (in my case 6 large and 2 small units have come out).

2. 2

   After shaping the balls, they are covered with a little bit of egg white and that's it. They can be frozen directly for other occasions. In my case, the texture of the balls has been harder (due to the amount of meat), if you want to achieve a softer texture you have to put more bread. The thing is to try until you find the most suitable one for each one.

3. 3

   For the stew broth: fill the pot with water and put it on high heat. Put the celery, the thistle, the carrots and the turnip in pieces raw and in pieces. Immediately add the chickpeas (before soaking), the meat and the yolks; when it starts to boil, add the balls, season and add the coloring optionally. Froth the broth and leave it on medium heat for about an hour. Then let it simmer for another 1.5-2h (depending on how we see it).

4. 4

   You can make a big profit from this meal, since you can make noodles and a ball one day, and the next, eat the chickpeas with the rest of the ingredients. It can also be cooked and frozen.