Escudella

Escudella i carn d'olla, or shorter escudella (Eastern Calatan: [əskuˈðeʎə]; lit. 'bowl'), is a traditional Catalan and Valencian soup made with meat and vegetables.^[1] Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.^[2]

Escudella i carn d'olla

Alternative names	Escudella
Type	Soup
Place of origin	Spain
Region or state	Catalonia Valencian Community
Main ingredients	Pilota (large spiced meatball), vegetables
Variations	Escudella de pagès
Media: Escudella i carn d'olla

A bowl of escudella with pasta

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.

Service

Escudella is typically served in two parts:

• 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 or escudella de pagès.

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 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.

See also

• Catalan cuisine
• List of soups