ESCUDELLA RECIPE from ANDORRA | Around the World in One Kitchen | Cooking With Kids

Escudella is the National dish of Andorra, a somewhat unknown little country in Europe. My three year old son and I prepare a traditional Escudella recipe on our international kids cooking adventure. This warming, hearty wintery soup is loaded with meat, vegetables, carbs, beans, and lots of big flavors. 🔴 Subscribe https://bit.ly/3oKDBqi for new weekly episodes of Around the World in One Kitchen when my three year old son Sam and I cook authentic food from every country in the world Read more about this experiment and Andorra cuisine: http://eatthisny.com/2021/01/28/web-s... Logo: noahdiamond.com/design Sam couldn't stop himself from eating all the ham out of the soup. Kids will be kids! Escudella is actually a few dishes in one. It’s essentially this hearty meat and vegetable soup filled with carbs like rice, potatoes, and pasta. But when words are added to its name, the preparation changes. The word escudella translates to bowl, so no matter how you make it, I would think a bowl is required. One traditional way to serve escudella is with Carn d’olla (or the meat of the pot). In this case, the broth is separated from the meat and served in courses. The hearty bone broth is served first (very healthy and on trend!) followed by a platter of meat and vegetables. If you’re not like Sam who likes his food separated, then you probably would like Escudella Barrejada which combines both the broth and the meat. This is probably the more popular way to serve it today. There is also something steering most of the escudella recipes I’ve encountered and it is the pilota. While it is integral, the word does not refer to a pilot but rather a ball. A huge meatball. This is the most common Escudella served at Christmas time and the meatball is comprised of pork and is usually stuffed inside giant pasta shells. RECIPE: 1 ham bone 2-3 marrow bones 2-3 beef bones 2 chicken pieces bone-in 2-3 slices prosciutto 1/2 cabbage head sliced 2-3 carrots chopped 2-3 celery ribs chopped 1 leek sliced 1 can chickpeas drained 1/2 pound ground pork 1 tbspn parsley chopped 2 garlic cloves minced 2 eggs beaten 1 tspn cumin ground 1/4 cup breadcrumbs salt and pepper 1/2 tbspn flour 2 tbspn olive oil 2 potatoes peeled and cut into chunks 1/4 cup rice 1/2 cup pasta shells the larger the better Place bones and meat in a large pot. Fill with water. Bring to boil. Once boiling, lower the heat to simmer and cover. Let cook for around an hour. Meanwhile, make the meatball by mixing eggs, garlic, parsley, cumin, breadcrumbs, salt, and pepper into the ground pork. Mix well. Roll out one giant meatball or smaller ones if you prefer. Sprinkle some flour over the top. Heat up oil in a skillet over medium high. When hot, add the meatballs to brown on both sides for about 5 minutes. Remove the meatballs with a slotted spoon and set aside. Add in cabbage, carrots, leeks, celery, and chickpeas to the soup. Let simmer for about another hour. After another hour, add in meatballs and allow to cook for another 15 minutes. Remove the meat and when cool, separate the meat from the bones. In the meantime, add in potatoes, pasta, and rice. Cook for another 30 minutes until everything is cooked. You may strain the vegetables and filling and serve the soup separately with a side of meat, vegetables, and carbs. Or you can add the meat back into the soup and serve all together. TIMESTAMPS: Introduction about Escudella: 0:00 To jump straight to the Escudella recipe 1:40 The Soup 1:40 Legumes and Vegetables: 1:54 The Pilota (Meatball): 2:35 The Carbs: 3:44 The Final Dish: 4:21 Sam's Food Review 4:36 Bonus Clip: 5:10 Watch our most recent videos:    / eatthisny   Watch the original journey Around the World in One City with guests at global restaurants in New York City:    • Around the World in One City   CONNECT WITH US: Eat This NY Blog - http://eatthisny.com Instagram -   / eatthisny   Facebook -   / eat-this-ny-209449281899   Twitter -   / eatthisny