Place 4 bones, the topside, ham, salted pork and soaked chick peas, in a net, in a large pot of boiling water. Cook for one hour and 30' removing any froth from broth continuously; add the chorizo, chicken breast, a pinch of salt and cook for another hour. Then add 2 carrots, the cabbage, slightly pre-boiled, 10 small potatoes and keep cooking for about another 50'. The blood sausage has to be boiled separately for 2 hours in salty water with bay leaves. Place the meat and vegetables together in a large dish in pieces with the chick peas; place the boiled meat broth in which you have cooked the capelli d'angelo pasta in a soup tureen and serve together.