Make a stew as usual: Place the soup bone and chicken in a bowl and run water over them for a while to remove excess salt and clean the chicken. Transfer them to a pot with the whole peeled potato and whole peeled carrots. Add salt, cover with water, and heat. When it starts to boil, lower the heat, cover, and let it cook. In the last few minutes, add the chickpeas and let them cook for 1 minute.

When done, remove the potato and carrots and mash them with a fork. Take out the chicken and let it cool, then remove the skin and shred the meat. Process the meat in a food processor, then place it in a bowl with the mashed potato and carrot.

Mince the garlic and parsley and add them to the bowl with the meat. Add 1 egg and 2 tablespoons of breadcrumbs. Mix everything together and taste for salt. Shape the mixture into balls—you should get about 24. Once formed, dip them in beaten egg and coat with breadcrumbs.

Heat a skillet with a little oil and brown the meatballs lightly. You don't need to fry them completely since everything is already cooked—just brown the outside. Drain them on paper towels, then add them to the broth.

Enjoy!