The Catalan Christmas broth is an elaboration that is known in its region of origin as Catalan Escudella and Carn dolla, because although everything is cooked together, when serving it, all the vegetables and cooked meats are placed on the one hand on the other, all the broth with its condiments. We know that in each house a different homemade Christmas broth is made, so the one we are going to teach you to do in recipes in the typical to prepare a good Christmas soup with ball, which It is nothing more than a minced pork and veal ball similar to the meatballs that are to suck your fingers. Try this Catalan cooked and tell us if you liked it!
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make Catalan Christmas broth (Catalan Escudella I Carn dolla): |
| For the Easy Broth or Escudella :: 1 onion 1 leek 1 Rama of Cele tablespoon of food coloring 1 chickpea boat 7 potatoes | For the minced meat balls :: 4 garlic breadcrused 2 eggs 1 pinch of salt 1 pinch of ground black pepper 1 handful of flour 500 grams of minced pork 500 grams of minced beef |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Catalan Christmas broth (Catalan Escudella I Carn dolla):
1. Clean the vegetables of the easy Escudella recipe: for this, peel carrots and onion and wash them well along with celery and leek.
TRUCK: You can also put turnip, chirivÃa or other vegetables in your Catalan Christmas broth.
2. At the same time, wash all the pieces of meat well (except the ground pork and veal meats that are for the balls of the broth), and place them in a higher pot than wide with cold water to be covered.
Trick: If we see that later we need more water for the Catalan cooker we will add it.
3. Add the clean vegetables to the pot, throw a handful of salt, raise the heat to the fullest and put the lid so that the water begins to boil. Once it boils, let the homemade Christmas broth cook over low heat for about 2 hours.
4. While the Catalan Escudella is being done, we make the balls for the broth: for this, peel and itch the garlic finely and in a bowl add the chopped pork and veal meats, with the chopped garlic, the eggs, a pinch of pepper and salt to taste, and remote everything well to integrate the ingredients.
5. Then add a handful of breadcrumbs to give consistency to the minced meat balls and thus be able to form them, but do not pass, because otherwise they will be very compact. Now, divide the mixture into several portions depending on the balls you want to do for the Catalan Christmas broth (in my case they are 3) and give rugby ball shape with your hands. Rebozed in a little flour so that they do not stick to each other.
6. When the Catalan Escudella takes an hour boiling approximately, adds the food dye and lets it continue to cook. In this way the homemade broth will have a nice yellow color.
7. When 40 minutes are missing so that the Catalan cooked is just done, add the meatballs to the pot and let everything be cook together, because the cooking time of the ball in the broth is approximately 40 minutes, but everything depends of the thickness of the same.
8. Meanwhile, peel and cut the potatoes into large pieces.
Trick: If the cascas directly in the Escudella pot, the broth with balls will thickens you too much for the action of the starch.
9. When there are 20 minutes to finish cooking, add the chopped potatoes and let it just cook everything at once.
10. Once the Catalan Christmas broth is finished and continuing with the traditional way to serve it, on the one hand and with the help of a sparkling, it removes meats, potatoes and vegetables and place them on a tray; And on the other hand, rectify the taste of flavor and tell it so that there are no impurities and it is very clear. If you will use it immediately to make a Christmas soup with a ball, you just have to place the amount you need in another pot Adequate, put the paste you want to do for example a Catalan Galets soup or do it without pasta, add at the last moment the potatoes and chickpeas to warm up and, eat it all together with the carn dolla and vegetables Also hot. And as they say in Catalan … Bon Profit!
Trick: If you are not going to use it immediately, refrigerate in the fridge the lock broth on one side and on the other, meat and vegetables.
