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| Alternative names | Escudella |
|---|---|
| Type | Soup |
| Place of origin |  Spain |
| Region or state | |
| Main ingredients | Pilota (large spicedmeatball),vegetables |
| Variations | Escudella de pagès |
Escudella i carn d'olla, or shorterescudella (Eastern Catalan:[əskuˈðeʎə];lit. 'bowl'), is a traditionalCatalan andValenciansoup made withmeat andvegetables.[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 apilota, 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 calledbotifarra, and other types of meat, can be used.
Escudella is typically served in two parts:
When both parts are served mixed together, it is calledescudella barrejada orescudella de pagès.
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, apilota, several vegetables and the traditional special type of pasta, known asgalets, which are snail-shaped and notable for their considerable size.
