- For the Meat, Chickpeas and Broth:
2 small bay leaves
1 teaspoon black peppercorns
6 medium-size garlic cloves, lightly smashed
2 fresh flat-leaf parsley sprigs
1 1/2 cups dried chickpeas, soaked overnight and drained (not quick soaked)
2 pounds veal shanks or knuckles, rinsed well
1 pound beef marrow bones or knucklebones, rinsed well
1 piece (6 ounces) serrano ham or prosciutto
1 piece (1/2 pound) smoky, meaty slab bacon
2 pounds boneless beef shin, shank, chuck (preferably arm or shoulder), or brisket
1 chicken (about 3 1/2 pounds) , rinsed well and trimmed of excess fat
1 large carrot, scraped
1 large onion stuck with a few cloves
12 ounces sweet Spanish-style chorizo
6 ounces morcilla or other blood sausage (see Notes) For the Meatballs (Optional):
1 slice white sandwich bread, crust removed
1/4 pound ground pork
1/4 pound chicken or turkey sausage, casings removed
1 large egg, beaten
1/4 cup pine nuts
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
A few gratings of nutmeg
1 medium-size pinch of ground cinnamon
1 1/2 tablespoons minced fresh flat-leaf parsley For the Vegetables and Soup:
About 2 pounds small new potatoes, scrubbed
Coarse salt (kosher or sea)
1 1/4 pounds green beans, trimmed
1 cup fideo noodles or thin vermicelli, broken into 1-inch lengths For Serving:
Minted Tomato Vinaigrette (recipe follows)
A green salad dressed with lemon juice and extra-virgin olive oil Minted Tomato Vinaigrette:
1 pound ripe but firm tomatoes, blanched, peeled, and chopped
6 tablespoons extra-virgin olive oil
7 to 8 tablespoons best-quality red wine vinegar
2 large garlic cloves, chopped
1/2 teaspoon cumin seeds
1 large pinch of salt, or more to taste
1 teaspoon dried mint