Green Plantain Dumpling Soup, or "Caldo de Bolas de Verde," is a beloved classic from Ecuador's coastal region. This rich and hearty soup is perfect for comfort food lovers and a delightful way to savor the authentic flavors of Ecuador. Follow this step-by-step recipe to create a soup that will leave everyone asking for more!
Ingredients
🍌 4 green plantains, unbranded as plantains are a fresh produce item and typically not branded
🥩 500g beef, your choice of brand, look for a high-quality cut
🧅 1 large onion, finely diced white or red, as preferred
🧄 3 cloves of garlic, minced
🌶️ 1 bell pepper, chopped
🍅 2 tomatoes, diced
🥕 2 carrots, sliced
🥔 2 large potatoes, cubed
🌿 Fresh cilantro, chopped for garnish
🧂 1 tablespoon salt
🥄 1 tablespoon cumin
🍗 1 cup of chicken stock, choose a brand you trust, like Knorr or Swanson
🫒 2 tablespoons olive oil, e.g., Bertolli
🌽 1/2 cup of peas, frozen or fresh
🌶️ Aji amarillo paste, to taste
🍋 Lime wedges, for serving
Instructions
1- Prepare the Plantain Mixture:
- Peel the green plantains and grate them or mash them into a dough-like consistency.
- In a medium mixing bowl, blend the plantain mixture with salt and half of the cumin to create a dough.
2- Prepare the Beef Filling:
- In a large skillet, heat olive oil over medium heat. Add diced onions, garlic, and bell pepper, sautéing until soft and fragrant.
- Add the beef, stirring frequently until it begins to brown. Add tomatoes, remaining cumin, salt, and aji amarillo paste. Cook until the tomatoes have softened, and the flavors have melded. Remove from heat and allow it to cool slightly.
3- Form the Dumplings:
- Take small portions of the plantain dough and flatten them in your palm, placing a spoonful of the beef filling in the center. Carefully fold the dough over the filling, sealing and forming a ball.
4- Prepare the Soup Base:
- In a large stockpot, heat olive oil over medium heat. Add the remaining onions, garlic, bell pepper, carrots, potatoes, and peas.
- Sauté the vegetables until they are softened. Pour in the chicken stock and bring to a gentle boil.
5- Cook the Dumplings:
- Gently add the dumplings to the simmering soup, ensuring they stay intact. Allow them to simmer for about 20-25 minutes or until they are cooked through and the soup is flavorful.
6- Finish and Serve:
- Taste and adjust seasoning with additional salt or aji amarillo paste as desired. Garnish with fresh cilantro and serve with lime wedges.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 450 per serving
Proteins: 25g per serving
Fats: 18g per serving
Carbohydrates: 50g per serving
Equipment:
- 🌟 Hamilton Beach Food Processor for grating/mashing plantains
- 🍳 Lodge Cast Iron Skillet
- 🥣 Cuisinart Stockpot
Cooking Tips
- For added flavor, prepare the beef filling a day ahead of time.
- If the plantain dough is too sticky, lightly oil your hands while forming the dumplings.
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Green Plantain Dumpling Soup (Caldo de Bolas de Verde)
