Escudella i carn d'olla, or shorter escudella (lit. 'bowl'), is a traditional Catalan and Valencian soup made with meat and vegetables. Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people. 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. 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 made mainly on Thursdays and Sundays, and it is traditionally eaten on Christmas Day.

Service

Escudella is typically served in two parts: 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 is very typical on Christmas Day. 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.