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1
Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil.
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2
Add chorizo and render 2 to 3 minutes.
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3
To chorizo, add cabbage and begin to cook it down.
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4
While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice.
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5
Soak in large bowl of water to release grit.
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6
Repeat of leeks are especially sandy.
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7
Wipe down work area.
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8
Dry the leeks on kitchen towel and add to cabbage with some grated carrot.
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9
Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes.
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10
Add chick peas and chicken stock to the pot, cover to bring up to a boil.
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11
Uncover pot and turn heat back a bit but keep at a low boil.
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12
Stir chicken into soup.
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13
Add ground meat to a bowl and top with bread crumbs or crumbled bread.
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14
Season the bread with paprika, cinnamon, nutmeg, salt and pepper.
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15
Add a handful of parsley to the bowl and an egg.
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16
Mix and form 1-inch meatballs, adding them to the soup as you work.
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17
Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more.
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18
Turn off soup.
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19
While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.
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20
Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.
