Place the chickpeas in a mesh bag. Put the vegetables in another mesh bag, and the chopped potatoes in a third. This makes it easier to remove them from the pot later.

In a very large pot, bring water to a boil and add the chickpeas (soaked overnight), the bones, and all the meats except the two sausages.

When the water returns to a boil with all the ingredients, skim off any fat that rises to the surface. Lower the heat and simmer for two hours.

Add salt, then add the carrots, leek, onion, celery, turnip, and cabbage.

Continue simmering the broth, adding more boiling water if needed.

To make the meatball mixture, place the egg, salt, pepper, and chopped garlic and parsley in a bowl. Beat together, then add the ground beef and pork.

Mix and mash together, adding the pine nuts and breadcrumbs. Knead by hand until well combined.

Form 6 large meatballs and shape them like croquettes. Coat them in flour.

Make sure there is enough broth, adding more boiling water if necessary. Simmer for about 20 minutes.

Finally, add the two sausages (prick them with a fork first so they don’t burst) and simmer for another 10 minutes.

For a better understanding of the process, I recommend watching the video.