Step 1: Fill a large pot with 3 quarts (about 3 liters) or a little more of water.

Step 2: Add the turkey, chickpeas, salt pork, beef shank, and turnip. Season with salt to taste. Simmer for 1 hour over low heat.

Step 3: After 1 hour, add the carrots, cabbage with green beans, celery, and cardoon. Let it cook for another 30 minutes so the flavors blend.

Step 4: After this half hour, add the potatoes, pumpkin, and chorizo. Now add the saffron.

Step 5: In a separate saucepan, pour some of the broth and add peeled and chopped garlic and chopped parsley. Let the broth simmer with the garlic and parsley for 10 minutes.

Step 6: Add the fideos pasta and cook according to the package instructions.

To make the meatballs:
Soak the bread in water in a bowl.

In a blender, combine the turkey liver, pork, sausage, turkey, salt pork, and parsley. Add the turkey blood to the mixture.

Mix with the bread crumbs, pine nuts, and egg. Add salt, nutmeg, and black pepper. Knead by hand until you have a smooth mixture.

Coat the meatballs in flour and add them to the broth.