Name: Authentic Escudella from Spain
Prep time: 30 min
Cook time: 150 min
Yield: 8
Cuisine: Spain
Ingredients: *For the Broth and Meat:**; 5 kg Mixed meat (pork shoulder, beef shank, chicken legs); 1 pig's trotter (optional, for gelatinous texture); 4 liters Water; 2 Bay leaves; 1 head Garlic, halved horizontally; 1 tablespoon Salt; *For the Meatballs (Pilotes):**; 500 g Ground pork; 200 g Ground beef; 1 Egg; 2 cloves Garlic, minced; 1 slice Stale bread, soaked in water and squeezed dry; 1 tablespoon Chopped fresh parsley; 1 teaspoon Ground cinnamon; 1 teaspoon Ground nutmeg; Salt and Black pepper to taste; *For the Vegetable Stew:**; 1 large Cabbage, cut into large wedges; 3 Carrots, peeled and cut into large chunks; 3 Potatoes, peeled and quartered; 1 Parsnip, peeled and cut into chunks; 1 turnip, peeled and quartered; 200 g Chickpeas (soaked overnight) or Cannellini beans; *For the Pasta:**; 200 g Galets (large snail-shaped pasta) or large Macaroni

Escudella 🇪🇸 Spain

A traditional Catalan soup containing meatballs and other ingredients.

meatballs vegetables

Made with

Meatballs vegetables pasta broth

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