Soup made with galets is a typical Christmas Day dish. This pasta, shaped like a snail shell, is genuinely Catalan, at least the big shell, which is the typical one for Christmas.
It appears that galets were invented because they had to be smaller than macaroni so people could scoop them up easily with a spoon. If the small variety is used, the soup includes a ball of meat, but if you use the big ones, these are stuffed with minced meat and other ingredients.
The pasta shell soup recipe requires a strong stock made from vegetables, poultry or meat. If you make it richer with things like black or white Catalan sausage (botifarra), or streaky bacon (cansalada), or pig's ear, then you have a Christmas broth, escudella, in all its glory. This is a good dish for warming you up, so maybe that's why we eat it at Christmas.