Let’s talk about balls.
Yeah. You heard it! 😂
A Pilota, meaning ball, is something similar to a meatball, but served in/with soup.
(Meatballs in stews or sauces are called mandonguilles instead. )
Pilota is perhaps the most popular part of Escudella i Carn d’Olla, the Catalan Christmas Soup.
Kids find other meats and vegetables involved rather boring, but everybody loves some Pilota!
It’s traditionally a massive one, shaped more like a rugby ball, and served in slices.
Honestly, it can get a bit messy.
But knowing it’s everybody’s favourite, nowadays it’s also served as small ones mixed with the pasta in the soup.
Pilotes = plural.
Or Pilotilles, referring to their smaller size!
Ingredients are basically the same of a meatball:
– A mix of pork and beef mince
– Stale bread soaked in milk, or breadcrumbs
– Egg, Garlic, Parsley, Salt, Pepper (etc)
Family/local traditions may differ.
We went for the smaller option. So everybody gets three nice sized pilotes with their Escudella + Galets.
And here are some images of the making of, the pre-cooking (in real broth) and packing.
