I have to say being Ecuadorian and raised in Cuenca Caldo de bola de verde is one of those delicacy soups that really is a complete me in its self. The soup is referred to as plantain ball soup or plantain beef soup because plantains are filled with vegetables, spices, and meat then formed into balls served in a beef broth with beef, cassava (yuca) and corn.
1large yucacassava peeled and cut into pieces or frozen cut yuca
1 1/2teaspooncumin
1/2teaspoonblack pepper
1teaspoonachiote
1teaspoonoregano or basil
1teaspoonwhite pepper
3tablespoonunsalted butter or olive oil
4 tomatoes diced
5cabbage leavescut into pieces
1medium onion cut finely
1large carrot or 10 baby carrots
1stock celery cut into small pieces
5garlic cloves minced
1large red or green pepper chopped
4tablespooncilantro finely chopped
INGREDIENTS FOR CALDO DE BOLOS BEEF FILLING:
3tablespoonssmooth peanut butter mixed with 5 tablespoons of broth
6teaspoonscilantro finely chopped
5teaspoonof unsalted butter or olive oil
1teaspoonachiote
1/2teaspoonsalt
1 1/2teaspooncumin
1/2teaspoonwhite pepper
2eggshard-boiled, peeled and diced
1small red onion chopped finely
3garlic cloves minced
1small green or red pepper
1/2cupgolden raisins
1small tomato diced into small pieces
3/4sweet green peas precooked cooked or canned
INGREDIENTS FOR THE CALDO DE BOLO GREEN PLANTAIN DUMPING BALLS:
5large raw green plantainspeeled and grated
2large eggs
1/2teaspoonsalt
1/4teaspoonblack pepper
Instructions
CALDO DE BOLO BEEF BROTH
In a medium-size pot melt the butter over medium heat.
Add the red pepper, tomatoes, achiote, minced garlic, diced onions, salt, cumin, black pepper, white pepper, cilantro, and oregano or basil and saute for about 2 minutes stirring the mixture.
Pour in the 12 cups of water, cut plantains, beef bones, and meat, and cook until it begins to boil. Reduce the heat to low medium heat and simmer for about 40 minutes or until the meat is soft and tender.
Put into the broth the cabbage, carrots, corn, celery, and yuca (cassava) and cook for 15-20 minutes or until yuca and corn are cooked. Mine took about 20 minutes.
Take out disregard the bones.
Remove the corn, yuca (cassava), carrots, and meat from the broth. Keep the plantain in the broth until ready to mash.
Chop the meat into thin pieces, then cut the yuca, and carrots into small pieces. Transfer the yuca (cassava), corn, and carrot to a plate and keep aside.
CALDO DE BOLO BEEF FILLING
In a skillet, add the olive oil or butter and melt on medium heat.
Add the onions, tomatoes, minced garlic, green or red pepper, cumin, achiote, white pepper, and salt and saute over medium-low heat until cooked.
Remove the skillet from the heat and add the precut chopped beef, peas, cilantro, carrots, and hard broiled cut eggs.
Add in the raisins, peanut butter, and 5 tablespoons of beef broth to the mixture mix together until well combined. Set aside until ready to use.
CALDO DE BOLAS PLAINTAIN DUMPLING BALLS
In a large-size bowl add the cooked plantains that were left in the beef broth and mash using a potato masher until doughy like consistency. You can also use a food processor, just pulse a few seconds.
Add the eggs, salt, black pepper, and grated raw plantain to the mashed plantain and mix together until combined.
Using slightly wet hands, shape the plantain into medium size balls about 2 1/2 inches, create a well in the center, and fill each ball with a spoonful of the meat filling, seal the open part so the filling doesn’t come out.
Place the filled plantain balls on a plate.
ASSEMBLE CALDO DE BOLAS SOUP?
Bring the broth back to a boil and add the plantain balls and cook on low heat for about 20 minutes. Avoid stirring the broth while the plantain balls are cooking to avoid breaking them.
Remove the cooked plantain dumplings with a slotted spoon and set aside on a plate.
Return the yuca (cassava), corn, and leftover meat back to the broth. Add the cilantro and reheat the soup.
In a serving bowl, add one or two filled plantain balls, then fill the bowl with yuka and corn beef soup.
Serve with quarter pieces of lemon or lime along with aji or a hot sauce of your choice.
Keyword caldo de bola, caldo de bolas, caldo de bolas de verde, Ecuadorian ball soup, Ecuadorian green plantain soup, Plantain, plantain ball soup, plantain beef soup, Plantain dumplings, Plantain dumplings soup