Escudella i carn d’olla (Catalan meat and vegetable soup)

The great Catalan Christmas stew: a rich broth served first with galets pasta, then the meats, the big meatball and the vegetables.

Ingredients

8 servings

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1
Put the beef, chicken and ham bone in a very large pot with the water. Bring to the boil, skim, then add the chickpeas in a net bag.
2
Simmer gently with the carrots, leek, celery and turnip.
3
Mix the minced meat with the egg, breadcrumbs, crushed garlic, parsley and salt and shape one or two big oval meatballs (pilotes).
4
Add the pilotes, potatoes, cabbage in wedges and botifarres and cook until everything is tender. Season with salt.
5
Strain off the broth into another pot, bring it to the boil and cook the galets in it.
6
Serve the soup with galets first, then a platter of the sliced meats, pilota, chickpeas and vegetables.

Tips and questions

Can I make the broth ahead?: Yes, and it helps: chill it overnight and lift off the fat before cooking the galets.
What can I do with leftover carn d’olla?: Chop it and make canelons, or fry it with cabbage and potato into a crispy trinxat.
Can I freeze the broth?: Yes, for up to 3 months. Freeze it without pasta and cook the galets fresh.

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