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Caldo de Bolas de Verde

The Quirky Foodster Team

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40 min
Prep
45 min
Cook

Ingredients

  • 4 (about 800g / 1.75 lb) Green plantains, peeled and cubed
  • 300g (10.5 oz) Ground beef
  • 1 (for filling) Small onion, finely diced
  • 1 Tomato, finely diced
  • 1 tsp Ground cumin
  • 2 tbsp (optional) Raisins, chopped
  • 1 Large onion, chopped (for broth)
  • 2 Carrots, chopped
  • 1 Corn cob, cut into rounds
  • 1 Cassava (yuca) root, peeled and chunked
  • 2L (8 cups) Beef or vegetable stock
  • 2 tbsp Achiote oil
  • to taste Salt and pepper
  • to garnish Fresh cilantro

Method

  1. Boil the plantain cubes until soft, about 20 minutes, then drain and mash into a firm dough while hot.
  2. For the filling, sauté diced onion and tomato in a little oil, add the ground beef, cumin and raisins, and cook until browned. Season and set aside to cool slightly.
  3. Take a portion of plantain dough, flatten in your palm, add a spoonful of the beef filling, and fold the dough around it, shaping into a firm ball (bola). Repeat to use all the dough and filling.
  4. In a large pot, sauté the broth onion in achiote oil for 5 minutes, then add stock, carrots, corn and cassava. Simmer for 15 minutes.
  5. Carefully lower the plantain balls into the simmering broth and cook for 20-25 minutes until they hold together and are heated through. Season the broth, garnish with cilantro, and serve hot.

Introduction: Caldo de bolas de verde is a coastal Ecuadorian soup featuring dumplings made from mashed green plantain, stuffed with seasoned beef, and simmered in a rich vegetable broth.

Cultural Background: Caldo de bolas de verde is a coastal Ecuadorian soup featuring dumplings made from mashed green plantain, stuffed with seasoned beef, and simmered in a rich vegetable broth. A labour-intensive family dish, it's often reserved for weekends or special gatherings in Guayaquil and the surrounding coastal provinces.

Tips: Wet your hands while shaping the plantain balls to prevent sticking, and handle them gently when lowering into the broth so they don't break apart.

Variations: Some versions add a boiled egg or olive inside the filling for a traditional Ecuadorian touch, similar to empanada fillings. Replace beef filling with a well-seasoned mushroom and walnut mixture; use vegetable stock for the broth.

Storage: Refrigerate in an airtight container for up to 3 days; the balls will firm up further when chilled.

Reheating: Reheat gently on the stovetop over low heat until warmed through, being careful not to boil vigorously, which can break the balls apart.

Nutrition: Approx. 430 kcal, 20g protein, 16g fat, 52g carbohydrates per serving.

FAQs:

Q: Can I make the filling without meat?

A: Yes — a mushroom and vegetable filling works well as a vegetarian alternative, though this departs from the traditional preparation.

Q: Why do the balls sometimes fall apart in the broth?

A: This usually happens if the plantain dough wasn't mashed while hot or wasn't packed firmly enough around the filling before cooking.

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