Escudella I Carn D'olla

Escudella i carn d'olla, or shorter escudella, (, ) is a traditional Catalan soup and stew. It is as well the first referenced soup in Europe; 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 botifarras, and other types of meat, can be used. In historical times a type called escudella de pagès, which had pasta and rice, was traditionally made on Thursdays and Sundays.

Escudella is typically served in two parts:

• The escudella proper is a soup consisting of a broth with pasta, rice or both.
• The carn d'olla is all the meat used in the broth, served afterwards in a tray along with the vegetables used.

When both parts are served mixed together, it is called escudella barrejada.