Making the recipe for the galets with ball soup typical of Catalonia is very simple if you know how. The only difficulty it has is that we must have made the Catalan Christmas broth or Nadal broth beforehand to be able to cook the galets in it, but even if you don’t have it, you can do it easily by following the recipe that we indicate in step number 1.
In addition, once made you can store the Catalan escudella and the carn d’olla, that is, the broth on one side and the vegetables and meat on the other in the fridge, so that they hold up well and you can use them when it suits you best. Is that you still don’t want to make Nadal’s galets soup.
Galets in Spanish are known as sharks or snails, and in Italian as lumaconi or pipe.
Ingredients to make Catalan galets soup:
- 1 liter of Catalan Christmas broth (escudella I carn d’olla)
- 500 grams of Galets large or small (to taste)
- 1 can of Chickpeas
- 1 pinch of salt
How to make Catalan galets soup:
- To prepare this Catalan galets soup we have to have previously prepared the Christmas broth with ball that you can find in this link.
- Once you have cooked the Catalan escudella or Nadal broth, as they say in Catalan, strain it and bring it to a boil in a pot.
- When the Catalan Christmas broth is boiling, add the galets, adjust the salt and let them cook for approximately 20 minutes, but it all depends on their size.
- When you have 5 minutes left to finish the Christmas soup, add the pot of chickpeas and the potatoes from the Catalan escudella I carn d’olla that we had, so that everything heats up together. Besides, it also heats the balls of the broth, the pork, veal and chicken meats and the vegetables of the Catalan stew.
- Once the galets are well cooked, serve them very hot together with some pieces of ball and the meats you want, and you will be able to enjoy your Catalan galets soup!
