This recipe comes to us courtesy of head chef Vincenc Fajardo from the Restaurant la Placa in Montemanya / Girona in Spain.
300 grams of beef or stewing meat
3 large soup bones
1 piece of bacon
1/2 a chicken
300 grams of blood sausage
300 grams of ground meat -- half pork, half beef
2 large carrots
1 leek stalk
1 large onion
1 piece of celeriac
30 grams of chick peas
salt, pepper and parsley to taste
1 large clove of garlic
20 grams of breadcrumbs
pasta shells or broad, short egg noodles
Place the bones, the stewing meat and the bacon into a big pot, cover with water and let it cook for around 30 minutes. Add the chicken and skim off any fat that's swimming on the surface. Add the vegetables, which should be washed and cut up into large chunks, as well as the blood sausage. Let it simmer over medium heat for just under 2 hours.
To prepare the meatballs:
Mix the ground meat with the parsley, chopped garlic, the eggs and the bread crumbs and season with salt and pepper. Form the meat mixture into small oval balls and roll them in flour until they're completely covered. Add them to the big pot around 30 minutes before serving time.
When cooked, season the Escudella with salt and pepper to taste.
Scoop out some of the broth and pour it into a separate pot. Cook the pasta in the broth for 6 to 7 minutes, until it is al dente. Arrange the meat and vegetables on a warm plate and serve it together with a bowl of soup with pasta.