Escudella i Carn d'Olla

The large meatball featured in this traditional Catalan stew is known as the pilota. It is typically mixed with ground meat, breadcrumbs, eggs, and spices before being boiled directly in the broth.

Yes, it is widely considered the national dish of Andorra. The hearty stew combines local beans, various meats like pork and chicken, and vegetables to create a filling meal suited for the cold Pyrenees winters.

It is most traditionally served on Christmas Day as Escudella de Nadal. The meal is often eaten in two parts, starting with the clear broth as a soup, followed by the solid meats, vegetables, and the pilota on a separate plate.

It is distinct because it serves both a clear soup and a main meat course from the same pot. The inclusion of the massive pilota meatball is also a highly unique characteristic compared to neighboring French or Spanish stews like the cocido madrileño.