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Adapted from several recipes
For the broth
For the soup
Brown hambone, beef bone, chicken carcass
Add celery, cabbage, carrot, potato and onion
Add water, bring to boil, skim impurities
Simmer broth for 40-50 minutes, strain out solids. Return broth to soup pot.
Combine 500g pork/beef, garlic, pepper, parsley, egg
Stuff meat mixture into Galets and/or form into small meatballs
Add stuffed galet pasta and meatballs to strained broth, bring to a boil and simmer 10 minutes.
If adding unstuffed pasta, cook separately until Al dente. Drain and rinse in cold water. Add to soup before serving.