Escudella i Carn d'OllaMeat, Vegetable, and Galets Soup
Escudella i Carn d'Olla is an Andorran and Catalan winter preparation of broth, vegetables, meats, and pasta. This compact home version serves the meatballs, sausage, ham, vegetables, and galets together in the soup.
Prep
35m
Cook
1h 35m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 2lMeat Stock
- 500mlWater
- 150gOnion (finely chopped)
- 200gCarrot (cut into thin strips)
- 120gCelery (finely chopped)
- 500gPotato (peeled and cut into chunks)
- 300gGreen Cabbage (shredded)
- 250gPork Sausage (cut into large pieces)
- 200gHam (cut into chunks)
- 6gSalt
Meatballs
- 250gGround Beef
- 250gGround Pork
- 1pcsEgg
- 60gBreadcrumbs
- 10gGarlic (finely grated)
- 15gFresh Parsley (finely chopped)
- 2gBlack Pepper
Soup
- 200gGalets Pasta
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the meat stock and water to a gentle boil in a large pot. Add the chopped onion, carrot, celery, potato, green cabbage, pork sausage, ham, and the salt. Lower the heat and simmer until the vegetables are tender and the broth is full-flavored.
- 02
Mix the ground beef, ground pork, egg, breadcrumbs, grated garlic, fresh parsley, and black pepper until evenly combined. Shape the mixture into small meatballs.
- 03
Slip the meatballs into the simmering soup and cook until firm and their centers reach 71°C (160°F).
- 04
Add the galets pasta to the soup and cook until tender.
- 05
Taste the broth and adjust the seasoning if needed, then serve the soup hot with meatballs, pasta, vegetables, and pieces of sausage in each bowl.
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