The previous night we put the chickpeas soak in slightly warm water with a pinch of salt.
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| Ingredients to make meat soup for the cold: |
| 600 g of veal meat (zancarrón, jarrete, morcillo) 1 leek 1 onion 3 twigs of parsley 1 handful of chickpeas 1 piece of ham codillo 1 Punto de ham 1 1 bone bone of the veal knee 3 carrots water salt fideo or shark |
Ingredients to make meat soup for the cold:
2. In another container we put in cold water the bone and the tips of ham and in another the knee bone.
3. The next day we drain everything and place it in a wide casserole next to the meat, carrots, leek, onion and parsley.
4. We cover with water and put over medium high heat to start boiling.
5. Once the water boils we throw the chickpeas, we lower the fire and cover.
6. Every so often we will look at the broth and despair, to remove all impurities and that is as clean as possible.
7. Cook until the meat and chickpeas are tender, about two hours.
8. Once the broth is done, remove the meat, the bones and the vedures and strain the liquid to another casserole where we will do the soup.
9. We boil again, add salt and the pasta that we like the most, we let it be done and serve immatously accompanied if we want some chickpeas or meat of crumbled cooking.
