Catalan stew

Servings Size: 6
2 chicken feet, skinned or 1 chicken neck
1 lamb foot
1 ham bone (about 2 pounds)
2 pounds beef or pork
5 quarts water
1 slice French bread,
1 large egg, beaten
1/2 pound ground pork
1/2 pound botifarra or chicken sausage,
2 garlic cloves, peeled and finely chopped
1/4 cup fresh parsley leaves, finely chopped
Salt and freshly ground black pepper, to taste
1 potato (about 1/2 pound), peeled and cut into cubes
1 carrot, cut up
Flour for dredging
Put the chicken feet or neck, lamb foot, ham bone or piece of ham, beef or pork bones in a large stew pot. Cover with the water and boil for 2 hours, turning the meat occasionally. Fill in with water if necessary. Meanwhile, make the large meatball. Soak the slice of bread in water. Take the water out and put a mixing bowl with the beaten egg. Add the ground pork, botifarra or chicken sausage, garlic, and parsley and season with salt and pepper. If the meatball doesn’t hold together well add some bread crumbs. Form the meat into a single large ball and keep it in the refrigerator. Boil the meat bones for 2 hours, turn the heat off and remove the bones. Transfer the meat to a stew pot or large casserole. Strain the broth and add it to the stew pot.
Bring to a boil and add the potato, carrot. Season to taste with salt and boil for 10 minutes. Dredge the meatball in flour, add it to the broth and boil until firm, about 20 to 25 minutes, filling in with water if necessary. Serve immediately.