Caldo De Bolas

Name: Caldo De Bolas
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 59.14 ml finely chopped onion; 59.14 ml finely chopped green bell pepper; 226.79 g ground sirloin; 1 garlic clove, minced; 59.14 ml low sodium beef broth; 14.79 ml raisins; 14.79 ml peanut butter; 9.85 ml vegetable oil; 236.59 ml finely chopped onion; 157.80 ml finely chopped green bell pepper; 768.91 ml low sodium beef broth; 473.18 ml water; 4.92 ml cumin seed; 1.23 ml salt; 411.06 g can diced tomatoes; 1 minced jalapeno pepper; 2 ripe plantains, each cut crosswise into 3 pieces; 118.29 ml all-purpose flour; 1 large egg; 118.29 ml chopped fresh cilantro

Submitted by Pinay0618

"Caldo de Bolas is a stuffed plantain dumpling soup found throughout Ecuador. The dumplings don't traditionally contain flour, but are lighter and easier to handle with some added. Use plantains that are heavily mottled and will turn black within a day or two. Cooking Light magazine."

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Ready In:: 1hr 15mins
Ingredients:: 20
Serves:: 6

ingredients

Filling
59.14 ml finely chopped onion
59.14 ml finely chopped green bell pepper
226.79 g ground sirloin
1 garlic clove, minced
59.14 ml low sodium beef broth
14.79 ml raisins
14.79 ml peanut butter
Soup
9.85 ml vegetable oil
236.59 ml finely chopped onion
157.80 ml finely chopped green bell pepper
768.91 ml low sodium beef broth
473.18 ml water
4.92 ml cumin seed
1.23 ml salt
411.06 g can diced tomatoes
1 minced jalapeno pepper
2 ripe plantains, each cut crosswise into 3 pieces
118.29 ml all-purpose flour
1 large egg
118.29 ml chopped fresh cilantro

directions

To prepare filling, cook 1/4 cup onion, 1/4 cup bell pepper, and beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add garlic, and cook 5 minutes, stirring frequently. Stir in 1/4 cup broth, raisins, and peanut butter. Bring to a boil; cook 2 minutes or until thick. Set aside.
To prepare soup, heat oil in a Dutch oven over medium-high heat. Add 1 cup onion and 2/3 cup bell pepper; sauté 5 minutes or until browned. Add 3 1/4 cups broth, water, cumin, salt, tomatoes, and jalapeño; bring to a boil. Reduce heat; add plantains, and simmer 15 minutes or until plantains are tender. Remove plantains from soup; let cool slightly.
Place plantains in a large bowl; mash with a potato masher until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to mashed plantains; stir until combined. Add egg; stir until combined. Turn dough out onto a floured surface; knead 3 times. Divide dough into 12 equal portions, shaping each portion into a ball. Working with 1 portion at a time (cover remaining dough to prevent drying), place dough on a floured surface. Flatten; make an indention in center using thumb. Spoon about 1 tablespoon beef mixture into indention. Gather edges to encase filling, pinching to seal. Gently roll, using both hands, to form a ball. Repeat procedure with remaining dough and beef mixture. Gently drop balls into simmering broth; cover and cook 10 minutes. Sprinkle with cilantro.