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Sopa de galets – broth with meat-stuffed pasta shells
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Source: https://recipheon.com/en/recipes/soups/sopa-de-galets-broth-with-meat-stuffed-pasta-shells
About this recipe
Sopa de galets is a Catalan soup especially associated with Christmas. In this version, large galets shells are filled with a soft beef and pork filling, then cooked directly in good, strained broth. Garlic and parsley season the filling, while a little egg and breadcrumbs help bind it. The recipe uses prepared, unsalted meat and poultry broth cooked in advance. This lets you focus on carefully filling the pasta and cooking it gently without splitting the shells. Serve the soup straight away, hot, with filled pasta and broth in every portion.
Ingredients
For 4 servings
200 g dried large galets pasta suitable for stuffing
125 g raw ground beef
125 g raw ground pork
25 g beaten whole egg without shell
15 g plain breadcrumbs
4 g peeled garlic
5 g fresh parsley leaves, for the filling only
6 g salt: 2 g for the filling and 4 g for the broth
0.5 g ground black pepper
1800 g prepared, strained, unsalted meat and poultry broth, without pieces of meat or vegetables
Steps
Have ready a wide pot holding about 4 L. Pour in the prepared broth and start heating it while you fill the pasta. The broth should already be cooked and thoroughly strained; preparing it is not included in the stated time. Chop the garlic and parsley very finely. Leave the galets dry, without parboiling them.
In a bowl, combine the beef, pork, weighed egg, breadcrumbs, garlic, all the chopped parsley, 2 g salt and the pepper. Mix briefly with a fork or by hand until the ingredients form a soft, cohesive mixture. Have ready a small spoon or a piping bag with a corner cut wide enough for the filling to pass through easily.
AI-generated Stuff the uncooked galets with small amounts of filling. Fill the inside loosely, roughly level with the opening, without packing firmly or leaving a mound of meat on top. Take care not to break the dry pasta. Galets sizes vary between makers, so do not force all the prepared mixture inside. Set aside any filling that does not fit in the shells, outside the four portions of soup.
AI-generated Bring the broth to a boil and add the remaining 4 g salt. Carefully lower in the stuffed galets, preferably with a large spoon. Wait for the broth to return to a boil, then reduce the heat. Gently move the pasta once with a spoon along the bottom so the shells do not stick, without crushing them.
Cook gently with the lid partly ajar for about 30 minutes from the return to a boil. The broth should simmer gently, without boiling vigorously. Carefully move the galets from underneath now and then. The pasta should be tender and the meat filling fully cooked. If the package gives a longer cooking time for stuffed galets, follow it; a shorter time for unfilled pasta is not a sufficient guide for this version. Continue cooking gently if needed.
AI-generated Immediately divide the stuffed galets between four deep soup plates and pour in all the broth from the pot. Serve hot, before the pasta absorbs too much liquid. All the parsley is already in the filling; no extra garnish is needed.
Estimated nutrition
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