we left in soak the chickpeas the night before. The next day, we drain them and put them in a large casserole -inside a mesh so they don’t get crushed- along with the potatoes, carrots, meat and bones.
It is a deep-rooted custom to add a turnip, one or two parsnips, a leek, etc., to enrich the broth. Cover with plenty of water and bring to a boil. In traditional cooking, it will take a few two hours and half. In a pressure cooker, you can have this stew ready in a few thirty minutes with two pressure rings. In the last few minutes, we add the chorizos, the balls and the white blood sausage or blanquet so that they cook without falling apart.
to make the balls, mix the minced meat with the moistened bread crumbs, the parsley and the pine nuts and season to taste. Now we can form balls the size of a meatball or larger, to later put them in the broth to cook when making the noodle soup.
When our stew is ready, we need to prepare the soup. In a saucepan, we heat the broth in which we are going to cook the noodles and the balls, for about 4 or five minutes. Other cooks recommend lightly fry the balls before putting them to cook. It is up to your choice. You can also replace the noodles with rice if you like.
We serve the soup with the noodles, a ladle of chickpeas and some pieces of meat and a ball in deep plates, and We bring the rest of the ingredients to the table in a large bowl so that each one can adapt the Valencian stew to their tastes. After the meal, we took advantage of the leftover broth to make another day a classic baked rice.