Name: Authentic Escudella i carn d'olla Recipe
Prep time: 30 min
Cook time: 180 min
Yield: 6
Cuisine: Spain
Ingredients: *For the Broth and Stew:**; 500 g beef (shank or stewing cut); 500 g pork (shoulder or ribs); 1 whole chicken (about 1.5 kg); 1 pig's trotter (optional, for gelatinous richness); 200 g pasta (galets, large macaroni, or ditalini); 2 carrots, peeled and cut into chunks; 2 leeks, washed and sliced; 1 turnip, peeled and quartered; 1/2 white cabbage, cut into wedges; 2 potatoes, peeled and quartered; 1 onion, peeled and halved; 2 celery stalks, cut into chunks; 2 bay leaves; 1 sprig of parsley; 5 liters water (or enough to cover); Salt and black pepper to taste; *For the Pilota (Meatball):**; 250 g ground pork; 1 small onion, finely minced; 1 clove garlic, minced; 1 egg; 2 tablespoons breadcrumbs; 1 tablespoon chopped fresh parsley; Pinch of ground cinnamon; Pinch of nutmeg; Salt and pepper to taste

Escudella i carn d'olla 🇪🇸 Spain

A traditional Catalan soup or stew made with meat, vegetables, and pasta.

pasta meat

Made with

Pasta meat vegetables

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