📝 About This Recipe
Sopa de Galets is the quintessential centerpiece of the Catalan Christmas feast, known for its soul-warming richness and iconic oversized pasta shells. This traditional 'Escudella i Carn d'Olla' style soup features a deeply flavored, multi-meat broth and 'pilotas'—miniature meatballs tucked inside the pasta or served alongside. It is a labor of love that represents the ultimate comfort food, blending rustic heritage with celebratory elegance.
🥗 Ingredients
The Golden Broth (Caldo)
- 1 piece Beef marrow bone (soaked in cold water to clean)
- 1 piece Ham bone (preferably serrano or ibérico)
- 2 pieces Chicken carcass or quarters (skin on for richness)
- 1/2 Pork trotter (split lengthwise for gelatin)
- 2 large Carrots (peeled and halved)
- 1 large Leek (white and light green parts only)
- 1 large Celery stalk (including leaves)
- 1 medium Turnip (peeled)
- 4-5 liters Water (cold start)
- to taste Salt
The Meatballs (Pilotas)
- 150 grams Ground pork (high quality)
- 150 grams Ground beef (lean)
- 1 large Egg (beaten)
- 30 grams Breadcrumbs (soaked in a little milk)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 clove Garlic (minced into a paste)
- 1/4 cup Flour (for dredging)
The Pasta
- 300-400 grams Galets pasta (large snail-shaped shells)
👨🍳 Instructions
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1
Place all the broth meats (beef bone, ham bone, chicken, and pork trotter) into a very large stockpot. Cover with 5 liters of cold water and bring to a boil over high heat.
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2
As the water reaches a boil, use a fine-mesh skimmer to remove the grey foam (impurities) that rises to the top. This ensures a clear, professional-grade broth.
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3
Once skimmed, add the carrots, leek, celery, and turnip. Reduce the heat to low, cover partially, and let it simmer gently for at least 2.5 to 3 hours.
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4
While the broth simmers, prepare the 'pilotas'. In a medium bowl, combine the ground pork, ground beef, beaten egg, soaked breadcrumbs, parsley, and garlic paste.
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5
Mix the meat mixture by hand until well combined. Season with a pinch of salt and pepper.
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6
Take small amounts of the meat mixture and roll them into tiny balls, roughly the size of a marble. They should be small enough to fit inside the cooked galets or be eaten in one bite.
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7
Lightly dredge each meatball in flour, shaking off the excess. Set them aside on a plate in the refrigerator to firm up.
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8
After 3 hours of simmering, strain the broth through a fine-mesh sieve into a clean pot. Discard the bones and vegetables (or reserve the meat for 'carn d'olla').
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9
Taste the broth and adjust the seasoning with salt. Bring the strained broth back to a steady boil.
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10
Add the galets pasta to the boiling broth. If you prefer the traditional 'stuffed' look, you can carefully push a raw meatball into each dry pasta shell before adding them to the pot, though they may fall out during cooking.
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11
Add the remaining meatballs to the broth. Cook for approximately 12-15 minutes, or until the pasta is al dente and the meatballs are cooked through.
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12
Let the soup rest for 2 minutes off the heat so the pasta absorbs a bit more flavor without becoming mushy.
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13
Ladle the soup into deep bowls, ensuring everyone gets a generous portion of pasta shells and several meatballs.
💡 Chef's Tips
For the clearest broth, never let the water reach a rolling boil after the initial skim; a gentle simmer is key. If the broth reduces too much, top it up with a little boiling water to maintain the volume. You can make the broth a day in advance and refrigerate it; this makes it easy to remove the solidified fat from the surface for a lighter soup. Don't overcook the galets; they are large and hold a lot of heat, so they will continue to soften in the bowl. Use 'Galets de Nadal' (Christmas shells) which are the extra-large variety for the most authentic presentation.
🍽️ Serving Suggestions
Serve with a glass of crisp, chilled Cava to cut through the richness of the meat broth. Offer a side of crusty pan de barra (Spanish baguette) for dipping. Traditionally, the meats used to make the broth are served as a second course called 'carn d'olla', drizzled with olive oil. Pair with a light green salad dressed in a simple sherry vinaigrette to balance the meal. A garnish of freshly chopped chives or extra parsley adds a pop of color and freshness.