Spain Sopa de Galets (Catalan Christmas Soup)
Sopa de galets is a Christmas tradition in Catalonia that features a pasta shape unique to the region. Galets are large pasta shells served with meatballs in a rich broth—the perfect warm and filling meal for the holidays. The broth for sopa de galets is the product of slow-cooking a variety of meats that can be eaten as a second course or set aside overnight to be used as the filling for canelones, a rolled pasta casserole.
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 pig’s foot
- 1 chicken carcass
- 2 chicken thighs
- 1 ham bone
- ¼ lb (125 g) bacon, preferably Iberian
- ½ lb (250 g) veal
- 1½ gallon (6 L) water
- 2 onions
- 2 large leeks
- 2 large carrots
- 2 stalks celery
- ½ cabbage
- 2 potatoes
- ¼ lb (115 g) ground pork
- 1 egg
- 2 cloves garlic, minced
- ½ cup (60 g) breadcrumbs
- ¼ cup (60 g) chopped parsley
- 2 Tbsp (30 ml) olive oil
- 7 oz (200 g) galet pasta
- Salt, to taste
Directions
- Broth:
In a large pot, add the pig’s foot, chicken carcass and thighs, ham bone, bacon, and veal. - Cover the meat with water and bring the pot to a boil over medium-high heat.
- Skim the foam from the surface of the water and allow the pot to boil for about 1 hour.
- In the meantime, roughly chop the onions, leeks, carrots, celery, cabbage, and potatoes.
- Add the vegetables to the pot and boil for another 30 minutes.
- Season the broth with salt, to taste.
- Strain the liquid through a fine sieve.
- Return to the large pot and set aside.
- Meatballs:
In a large bowl, combine the ground beef and pork, egg, minced garlic, breadcrumbs, and parsley. - Roll the mixture into small meatballs.
- Heat the olive oil in a large skillet and fry the meatballs until they are browned on each side. Set aside.
- Bring the broth to a boil and cook the pasta until tender.
- Add the meatballs to the soup and serve immediately.
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