Caldo de Bolas de Verde (Caldo de bolas de verde)

Name: Caldo de Bolas de Verde
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 4 servings
Cuisine: Ecuador
Ingredients: 800 g beef shank; 6 green plantains; 250 g minced beef, 1 boiled egg, raisins, olives, peas; 2 tbsp peanut butter, achiote oil; 2 ears corn, cut, 300 g yuca, 1/4 cabbage; onion, garlic, cumin, coriander; salt

Overview

Caldo de bolas is a filling beef soup from coastal Ecuador. Green plantains are boiled and mashed with achiote oil and a little peanut paste, then shaped around a filling of minced beef, egg, raisins, olives and peas into large balls. These cook in a rich beef broth with corn on the cob, yuca, carrot and cabbage. One or two plantain balls are served in each bowl with the meat and vegetables. It is a substantial dish, often eaten as a complete lunch with lime and ají on the side.

History

The soup is a speciality of Guayaquil and the Ecuadorian coast, where green plantain is a staple. Because the balls take time to make, it is usually prepared for family weekend meals and served in markets on Sundays. Families often make the plantain balls together, and the recipe is passed down through generations. It is also popular in Ecuadorian restaurants abroad, especially in the United States and Spain.

Main ingredients

Stuffed green plantain balls, beef shank, corn on the cob, yuca, cabbage, peanut. The soup is built on beef broth and is usually served hot. Diet: contains meat; usually gluten-free.

Explore: Beef soups · Cabbage soups · Corn soups · More soups from Ecuador

Recipe outline serves 4 · ~165 min

Ingredients

800 g beef shank
6 green plantains
250 g minced beef, 1 boiled egg, raisins, olives, peas
2 tbsp peanut butter, achiote oil
2 ears corn, cut, 300 g yuca, 1/4 cabbage
onion, garlic, cumin, coriander
salt

Allergens: Contains: Eggs, Milk, Peanuts. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Simmer the beef shank in 3 l water with onion, garlic and cumin for 1.5 hours.
Cook the filling and boil and mash the plantains with achiote oil and peanut.
Shape plantain around spoonfuls of filling to form balls.
Cook the corn and yuca in the broth, add the balls and cabbage for 15 minutes and serve.