Escudella de Nadal

Ingredients

• 250 g Pasta galets, medium size
• 130 g Pork sausage
• 100 g Pork meat, minced
• 100 g Beef mince
• 75 g Chickpeas, can, in water, drained and rinsed
• 2 pcs Carrots, raw, peeled and sliced
• 2 pcs Potatoes, peeled, diced
• 1 pcs Leek, chopped, white and light gree part only
• 1/2 pcs Turnip, peeled and chopped
• 1/2 pcs Celery stalk, sliced
• 1/4 head Cabbage, shredded
• 50 g Parsley root, cleaned, sliced
• 1 pcs Botifarra
• 1/2 pcs Ham bone
• 1/4 pcs Chicken (of a whole)
• 1 pcs Eggs
• 1 tbsp Fine bread crumbs
• 1/2 tbsp All purpose flour
• 1/2 tbsp Parsley, fresh, chopped
• 1/2 clove Garlic clove, minced
• 1/2 tsp Fresh ground salt
• 1/2 tsp Black pepper, ground

Method

1. Place all the bones in a large pot with 6 litres of cold water.
2. Bring to a boil over high heat and remove all the foam then add salt.
3. Peel and cut all the vegetables.
4. Add all the meat and vegetables to the pot, except for the sausages, the potatoes, and the cabbage.
5. Add water if it’s necessary, until the meat is completely covered with water.
6. Let everything boil for 2 hours.
7. Now, let’s prepare the “pilotes;” mix the minced pork and the minced beef, the 2 eggs, the 2 tablespoon of breadcrumbs, parsley, a minced clove of garlic, salt, and pepper.
8. Then, divide the mixture and roll pieces of it into bite-sized balls.
9. Pour the flour into a bowl and roll the balls in the flour until well-coated.
10. Add the meatballs, the potatoes, half of the cabbage, and the botifarres. Let them boil for half an hour.
11. Season if it’s necessary, and according to taste.
12. When the cooking’s finished, pass some broth through a sieve into a pot. Boil galets pasta quite well in it.
13. Serve soup in bowls and top with meat, vegetables, and pasta.