Escudella amb Carn d’Olla (Catalan Meat and Vegetable Stew).

Escudella amb Carn d’Olla is one of the most emblematic dishes of Catalan cuisine. It is a broth made with meat, vegetables, and pasta, served as a soup, while the “carn d’olla” (boiled meat and vegetables) is served as a second course.

Escudella is considered the oldest documented soup in Europe, mentioned in medieval texts, highlighting its importance in Catalan popular diet.

The Franciscan writer Francesc Eiximenis, in the 15th century, described escudella as a staple in Catalan daily meals, providing warmth, nutrients, protein, and vegetables all in one dish.

Over time, this everyday dish also became festive, especially Escudella de Nadal (Christmas Escudella), richer and more abundant, featuring large pasta shells (galets) and the traditional pilota, a large seasoned meatball cooked in the broth.

During the Middle Ages, it was the main meal for most families, regardless of social status. A large pot was cooked, and everything was used: broth, meat, vegetables, even leftovers for other dishes. Sharing escudella meant sharing a common plate, symbolizing family and warmth.

Today, it remains extremely popular, especially in winter and Christmas, with many Catalan families considering it essential for holiday celebrations.

Traditional Recipe: Escudella amb Carn d’Olla

Ingredients:

For the broth (escudella):

• 1 ham bone

• 1 veal knuckle bone

• 1 salted bone (spine or “os blanc”)

• 1 piece of veal (shank or jarrete)

• 1 piece of chicken

• 1 piece of bacon

• 1 piece of black sausage (optional, add near the end)

• 1 leek

• 1 turnip

• 3 carrots

• 2 potatoes

• 1 celery stalk

• ½ cabbage

• Large pasta shells (galets)

For the pilota (meatball):

• 300 g minced pork and veal

• 1 egg

• Bread crumbs

• Chopped garlic and parsley

• Salt and pepper

Instructions:

1. Prepare the pilota:
Mix the minced meat with egg, bread crumbs, garlic, parsley, salt, and pepper. Form a large, compact meatball. Set aside.

2. Make the broth:
In a large pot, place all the meat and bones. Cover with plenty of cold water and bring to a boil.
Skim impurities from the surface. Add the vegetables cut into large pieces. Simmer for 2–3 hours.

3. Add the pilota:
Place the pilota in the pot during the last hour of cooking. If using black sausage, add it in the last 15 minutes to prevent disintegration.

4. Separate broth and meat/vegetables:
Remove the meat and vegetables. Strain the broth and return it to the pot.

5. Cook the pasta:
Add galets and cook according to package instructions.

Serving:

• First course: Escudella (broth with pasta)

• Second course: Carn d’olla (meat, pilota, vegetables) with a drizzle of olive oil and coarse salt.

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