Caldo de Bola
Caldo de bola is a labour-intensive family recipe often reserved for special weekend meals in Ecuadorian households.
A comforting Ecuadorian green plantain dumpling soup, filled with seasoned beef and simmered in a rich, mildly spiced broth.
Ingredients
Method
Form mashed plantain around a spoonful of seasoned beef to make dumpling balls. Chill to firm up.
Sauté onion and tomato to make a sofrito base for the broth.
Add stock and carrot, and simmer 20 minutes.
Gently drop in the plantain dumplings and simmer a further 20 minutes until cooked through.
Chilling the stuffed plantain balls before cooking helps them hold together in the simmering broth.
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