Brodetto pasquale

• 1 small white onion
• 1 whole clove
• leaves from 1 small bunch

Peel the onion and stick it with the clove. Chop the parsley leaves. Put the meats in a pot (preferably earthenware), add about 3 quarts (3 liters) water, and bring to a boil over medium heat. Skim any foa