Escudella i carn d'olla, or shorter escudella, (Шаблон:IPA; lit. "bowl") is a traditional Catalan and Valencian meat and vegetable stew and soup.[1]Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.[2]
It is characterized by the use of a pilota, a very big meatball spiced with garlic and parsley; it also contains vegetables as celery, cabbage, carrots, etc.[3] depending on the season. Additionally, bones, sausages called botifarra, and other types of meat, can be used. In historical times a type called escudella de pagès, which had pasta and rice, was traditionally made on Thursdays and Sundays.
The escudella proper is a soup consisting of a broth with pasta, rice or both.
The carn d'olla is all the meat used in the broth, served afterwards in a tray along with the vegetables used.[4]
When both parts are served mixed together, it is called escudella barrejada.
Escudella de Nadal
There is a particular version of this soup that can be called "escudella de Nadal" (Christmas soup) or either "sopa de galets" (galets' soup) and it is very typical on Christmas Day.[2][5] It includes meat from four different animals, a pilota, several vegetables and the traditional special type of pasta known as galets, which are snail-shaped and notable for their considerable size.
