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Andorran Meat Stew

Escudella (Andorran Meat Stew)

Escudella is a hearty Andorran Meat Stew made with many types of meat, vegetables, grains and beans! It's signature quality is the bone marrow bone used to flavor the broth. 
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Course: dinner, Soup
Cuisine: Andorran
Total Time: 3 hours
Servings: 8 people


  • .75 lb ground pork
  • 1/2 ham steak
  • 1/2 15 oz can chickpeas
  • 1 15 oz can white beans
  • 1/4 head of cabbage
  • 1 package cubed prosciutto
  • 2 chicken breasts
  • 9 cups water, then another 2
  • 2 bone marrow bones
  • 1 cup frozen peas
  • 1/4 cup long grain white rice (I used basmati)
  • 1/2 cup noodles in the shape of shells
  • 2 potatoes, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tbsp garlic
  • salt and pepper to taste


  • In a large pot on the stove, heat some olive oil. Roll the ground pork into meatballs and cook in oil for about 5 minutes. 
  • Dice the ham, then put the ham, sausage, chicken, and bones into the pot with about 9 cups of water. The entire chicken breast can be placed in the water at once, as it will cook so much that it will easily shred itself. 
  • Bring the water to a boil, then reduce the heat and let the soup simmer on the stove for two hours. 
  • Remove the bones and then bring the rest of the liquid back to a boil. 
  • Add in the rest of the ingredients (chickpeas, white beans, cabbage, prosciutto, peas, potatoes, rice, noodles, salt, pepper, and cumin). 
  • Cook for another 30 minutes until all of the ingredients are cooked through (including the potatoes and the rice). 


Recipe copyright by Alexandria Drzazgowski, The Foreign Fork. For educational or personal use only. 
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