Sopa de Galets
Sopa de Galets - A hearty Catalan pasta soup traditionally served at Christmas, with a rich, flavorful broth and aromatic hints of parsley and garlic.
Equipment
- Stockpot
- Skimmer
- Cutting board
- Knife
- Cooking Gloves
- Small Pot
- Strainer
Ingredients
- Hambone
- Beef bone
- Chicken carcass
- Celery
- Carrot
- Turnip
- Parsnip
- Potato
- Onion
- 500 g Minced pork and beef
- Garlic
- Parsley
- 1 Egg
- Gallet pasta
Instructions
Making Broth
- Brown hambone, beef bone, chicken carcass
- Add celery, carrots, turnips, parsnips, potatoes, onions
- Add water, bring to boil, skim impurities
- Simmer broth for 40-50 minutes
Meatballs
- Combine 500g pork/beef, garlic, pepper, parsley, egg
- Form into meatballs
Finishing/Serving
- Simmer meatballs 10 minutes in strained broth
- Add galet pasta, boil 8 minutes until pasta softens
- Serve into bowls with a meatball in each
Notes
- Brown the bones well before simmering - this enhances color and flavor
- Skim impurities and fat off surface as it simmers
- Use fresh, high quality minced meat if possible
- Mix meatball parsley and garlic and adjust seasoning amount for flavor
- Time pasta so it and meatballs finish together