This famous soup is Catalonia’s main Christmas dish, dating back over 600 years. If you're in Barcelona on December 25th, odds are you'll be enjoying a bowl! This hearty soup features a large meatball, known as the 'pilota,' vegetables and other kinds of meat like chicken, butifarra, morcilla and beef. Pretty much everyone in Barcelona eats this satisfying soup on Christmas day. The soup is known to have been around for a very long time; the 14th-century medieval Catalan writer Francesc Eiximenis wrote that Catalans ate it on a daily basis. The galets pasta can also be stuffed with a meatball mixture to make stuffed shells, or served with a light cream sauce and sautéed vegetables. This soup is also known as Escudella de Nadal or Sopa de Galets.
- 1beef rib or pork chop
- 1lamb chop
- 2bacon slices
- 4white butifarra sausages
- 4gold potatoes, chopped in large pieces
- 1celery stalk
- 1/2lb shell shaped pasta
- salt and pepper
- 1/3lb ground beef
- 1/3lb ground pork
- 2cloves garlic, minced
- 1tbsp parsley, minced
- 2tbsp milk
- 1/4cup fresh breadcrumbs
this is text as a sample
Fill very large pot with 30 cups water and place over medium high heat. Wash meat and poultry (ingredients 1-4) and add to pot. Wash carrots, parsnip, leek and celery stalk; chop and add to pot. Make sure water covers ingredients. Cook 2 hours.
While meats and vegetables are cooking, prepare meat mixture for meatballs and filling pasta shells. Mix garlic and chopped parsley in a bowl. Soak breadcrumbs in milk, egg, salt and pepper, mix well. Add ground beef and ground pork. Divide the mixture into two parts - one for meatballs and one to fill pasta shells. Make meatballs with half of the mixture, using flour on your hands to avoid sticking. If you do not wish to pipe the pasta shells with remaining mixture, make the additional mixture into meatballs.
When meats and vegetables have cooked for two hours, add meatballs, sausages and potatoes to pot and continue cooking on medium high for 30 minutes.
Using a pastry bag, pipe the remaining meat mixture into the pasta shells. Lightly dust with flour to avoid sticking.
Thirty minutes after adding the items in Step 3 to the pot, turn off the heat and strain the broth into another pot. Heat the pot with the broth to a boil and add the stuffed pasta shells. Cook about 20 minutes or until meat is cooked through and shells are tender but firm.
Serve the soup and pasta shells in individual servings bowls. Serve the meatballs, sausages, potatoes, etc., from the pot on a serving platter for sharing.