Place the chicken carcasses, bones, stewing hen, beef, and pork in a large pot, in that order. Then add the chicken meat.

Cover well with water and turn on the heat. Meanwhile, peel the vegetables.

Add the egg, parsley, pine nuts, bread, cinnamon, nutmeg, and salt, and mix well.

Shape the meatballs into large, oval shapes and wrap them in cabbage leaves.

After the meats have been simmering for almost an hour, add the vegetables.

...then add the blanquets and the meatballs.

After three hours, it’s ready! Strain the broth and make a rice soup. Add chopped parsley and some pine nuts to the broth.

Arrange the vegetables on a platter. Place the meats on another. Slice the meatballs, and serve the chickpeas in a bowl.