Green Plantain Dumpling Soup Recipe

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Green Plantain Dumpling Soup

Lucy Selvaggio-Diaz

By
@threeovens

En Espanol, this soup is called Caldo de Bolas de Verde. It is a specialty of Ecuador. It consists of balls made from green plantains, stuffed with stew meat, and cooked in a savory broth.


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Serves:

8-10

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

FOR THE BEEF BROTH

1 Tbsp
oil
1
onion, diced
6
garlic cloves, crushed
3
tomatoes, diced
1
green bell pepper, diced
2 tsp
ground cumin
1 tsp
achiote powder
2 Tbsp
minced cilantro
1/2 Tbsp
dried oregano
2 tsp
chili powder
10 c
chicken broth
1 1/2 lb
beef bones
1 lb
stew beef, cut into bite sized pieces
4
green plantain, peeled and cut in half
2
carrots, peeled
1
yuca, peeled and cut into large chunks
3
ears of corn, cut in half
4
cabbage leaves, cut in large pieces

FOR THE BEEF FILLING

2 Tbsp
butter
1/2
red onion, finely diced
1
tomato, peeled and diced
2
garlic cloves, crushed
1/2
bell pepper, diced
1 tsp
ground cumin
1 tsp
achiote powder
2 Tbsp
peanut butter
4 c
broth
1/2 c
cooked peas
2 Tbsp
minced cilantro
1/2 c
raisins
2
hard boiled eggs, diced
salt
pepper

FOR THE PLANTAIN DUMPLINGS

2
green plantains, peeled and grated
2
eggs

TO SERVE

finely chopped cilantro or parsley
lime wedges
pickled red onions
aji

Directions Step-By-Step

1
For the Beef Broth: Heat the oil or butter over medium heat in a large pot. Add the diced onions, garlic, tomatoes, bell pepper, cumin, achiote, cilantro, oregano, salt and pepper. Add the 10 cups of broth, the beef bones, the meat chunks, and plantains pieces.
Bring to a boil, reduce temperature and simmer for about 30 minutes. Add the yuca pieces and continue simmering for another 30 minutes or until the meat is tender. Add the carrots, corn and cabbage, cook for another 15 minutes or until all the ingredients are fully cooked. Remove from the heat and let cool until safe to handle, then remove the bones from the broth and discard them. Remove the meat, carrots, corn and yucas from the broth, leave the plantains in the broth until ready to use them – keeping them in the broth will prevent them from drying out and make it easier to mash them. Remove the meat and chop it into very small pieces. Cut the cooked carrots into small pieces.
Remove the strings from the yuca and cut them into small bite size pieces. Chop the cooked cabbage and cut the corn in smaller slices; reserve the corn, yuca and cabbage for later.
2
For the beef filling: To make the meat filling for the green banana balls heat the butter or oil over medium heat, add the onions, tomatoes, garlic, peppers, cumin, achiote and salt. Add the chopped meat, carrots, peas and cilantro. Mix in the peanut butter and 4 tablespoons of the broth, as well as the raisins and hard boiled eggs. Mix all the ingredients well and save the filling until needed.
3
For the plantain dumplings: Meanwhile remove the plantains from the broth and mix them in the food processor until a sticky dough is obtained. Mix the cooked plantain dough with the grated raw plantains, the eggs and some salt and pepper, you can either mix these by hand or in the food processor. Using your hands, try to keep them wet or lightly greased, form the plantain dough into medium to large sized balls. Stuff each one with a generous spoonful or two of the meat filling.
4
For the final soup preparation: Strain the broth and return to the heat until it boils, reduce to a simmer and add the dumplings, cook over low heat for about 10-15 minutes. Be very careful not to stir the soup to avoid breaking the dumplings. Using a ladle remove the dumplings from the soup and place them on a plate. Add the chopped yuca, chopped cabbage, corn slices and any leftover filling back to the broth, cook until all the ingredients are re-warmed. Add the finely chopped cilantro to the broth. Place a green plantain dumpling or two in each bowl; add a ladleful of broth with yuca, cabbage and corn. Serve with lime slices, aji and pickled onions.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Latin American