Caldo de Bola de Verde

Caldo de Bola de Verde Recipe: Authentic Ecuadorian Dish

Region / culture: Ecuador | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Caldo de Bola de Verde is a traditional Ecuadorian soup that is hearty, flavorful, and perfect for a comforting meal. This dish features delicious meatballs made from a mixture of plantains and a savory stuffing, all cooked in a flavorful broth.

History

Caldo de Bola de Verde has its origins in Ecuador, where it is a popular dish enjoyed by many families. The name "Caldo de Bola" translates to "ball soup," referring to the plantain meatballs that are the star of this dish. This recipe has been passed down through generations and is a beloved comfort food in Ecuadorian cuisine.

Ingredients

1 lb (454 g) cow bones
1 lb (454 g) meat
1 beef broth cube
6 cups water
6 green plantains (4 cooked and 2 raw)
3 leaves of cabbage, finely chopped
1 small green pepper, finely chopped
1 medium red onion, finely chopped
2 tbsp achiote (annatto)
3 garlic cloves
1 small yucca
2 ears of corn
1 small carrot, chopped into small cubes
cilantro
chopped greens
salt, pepper, cumin

Stuffing

1 small red onion, thinly chopped
1 small green pepper, thinly chopped
3 tbsp peanut butter or ground peanut
raisins
peas
boiled eggs
3 tbsp annatto
meat from the soup
salt, pepper, cumin, oregano
ajinomoto (monosodium glutamate)

How to prepare

Blend the onion, green pepper, and garlic.
Put them in a pot along with the water, bones, meat broth cube, parsley, annatto, salt, pepper, and cumin.
Let it boil and add the 4 plantains, cabbage, yucca corn, greens, and carrots.
Grate the 2 raw plantains.
Once the 4 plantains are cooked, remove them from the heat, squash them, and mix them with the raw ones. Add annatto and some soup if necessary to form a mass.
Set this mixture aside while making the stuffing.
In 2 tbsp annatto, fry the onion, green pepper, garlic, the chopped meat from the soup, peanut butter, raisins, peas, oregano, and add salt and pepper.
Let this mixture cook.
Take some plantain mass and stuff it with the stuffing, forming small balls.
Put the balls in the soup and cook over low heat for approximately 10 minutes.

Variations

For a vegetarian version, you can omit the meat and use vegetable broth instead of beef broth.
Add diced tomatoes or bell peppers for extra flavor and color.
Experiment with different herbs and spices, such as oregano, thyme, or bay leaves, to customize the flavor of the soup.

Cooking Tips & Tricks

Be sure to cook the plantains until they are soft and easy to mash. This will help bind the meatball mixture together.

- When forming the meatballs, make sure to pack them tightly to prevent them from falling apart during cooking.

- For a richer flavor, you can use homemade beef broth instead of a beef broth cube.

- Adjust the seasoning to your taste preferences by adding more salt, pepper, or cumin as needed.

Serving Suggestions

Serve Caldo de Bola de Verde hot with a side of rice or crusty bread for a complete meal. Garnish with fresh cilantro and a squeeze of lime for added flavor.

Cooking Techniques

Boil the plantains until they are soft and easy to mash.

- Fry the stuffing ingredients until they are fragrant and cooked through.

- Form the meatballs by hand and gently drop them into the soup to cook.

Ingredient Substitutions

If plantains are not available, you can use green bananas as a substitute.

- Substitute ground beef or turkey for the meat in the stuffing.

- Use vegetable oil instead of annatto for coloring the soup.

Make Ahead Tips

You can prepare the meatball mixture and stuffing ahead of time and store them in the refrigerator until ready to cook. This can help save time on busy weeknights.

Presentation Ideas

Serve Caldo de Bola de Verde in individual bowls garnished with fresh cilantro and a slice of lime. The colorful meatballs and vibrant broth make for an eye-catching presentation.

Pairing Recommendations

Pair Caldo de Bola de Verde with a crisp green salad or a side of steamed vegetables for a well-rounded meal. A glass of chilled white wine or a refreshing agua fresca can complement the flavors of this dish.

Storage and Reheating Instructions

Store any leftover Caldo de Bola de Verde in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Caldo de Bola de Verde contains approximately 300 calories. This soup is a satisfying and filling meal that can be enjoyed as a main course.

Carbohydrates

Each serving of Caldo de Bola de Verde contains approximately 30 grams of carbohydrates. The plantains and vegetables in this dish provide a good source of complex carbohydrates, which can help provide sustained energy throughout the day.

Fats

Each serving of Caldo de Bola de Verde contains approximately 10 grams of fats. The fats in this dish come from the meat, peanut butter, and annatto, which provide essential nutrients and flavor to the soup.

Proteins

Each serving of Caldo de Bola de Verde contains approximately 20 grams of protein. The meatballs and meat in the soup are rich sources of protein, which is essential for muscle growth and repair.

Vitamins and minerals

Caldo de Bola de Verde is a nutrient-dense dish that provides a variety of vitamins and minerals. The plantains, vegetables, and meat in this soup offer a range of essential nutrients, including vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains peanuts and eggs, which are common allergens. Be sure to check for any food allergies before serving this dish to guests.

Summary

Caldo de Bola de Verde is a nutritious and flavorful soup that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. This dish is a wholesome meal that can be enjoyed as part of a healthy diet.

Summary

Caldo de Bola de Verde is a delicious and comforting soup that is perfect for a cozy meal. This traditional Ecuadorian dish features flavorful meatballs made from plantains and a savory stuffing, all cooked in a rich and aromatic broth. Enjoy this hearty soup with rice or bread for a satisfying and nutritious meal.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Caldo de Bola de Verde. It was a hot summer day, and I was visiting my friend Maria in her small village in Ecuador. As soon as I walked into her kitchen, I was hit with the most amazing aroma. Maria was busy chopping vegetables and herbs, her hands moving with a graceful ease that only comes from years of practice.

"What are you making?" I asked, my mouth watering at the thought of tasting whatever delicious dish she was preparing.

Maria smiled and replied, "Caldo de Bola de Verde. It's a traditional Ecuadorian soup made with green plantain dumplings. Would you like to help me make it?"

I eagerly agreed, excited to learn how to make this new and exotic dish. Maria handed me a green plantain and a knife, showing me how to peel and mash it to form the base of the dumplings. As we worked together, she shared the story of how she learned to make Caldo de Bola de Verde from her own grandmother, who had passed down the recipe through generations.

I listened intently, soaking up every detail of the process. Maria explained that the key to a delicious Caldo de Bola de Verde was in the broth, which was made from a combination of chicken, vegetables, and herbs simmered for hours to create a rich and flavorful base. She added that the dumplings were then filled with a mixture of ground pork, vegetables, and spices before being dropped into the boiling broth to cook.

As we sat down to enjoy the finished soup, the flavors exploded in my mouth. The tender dumplings soaked up the savory broth, creating a perfect balance of textures and tastes. I savored every spoonful, knowing that I had just uncovered a culinary treasure that I would carry with me for the rest of my life.

After that day, I made it a point to learn as much as I could about traditional Ecuadorian cuisine. I spent hours in the kitchen with Maria, watching her expertly prepare dishes like llapingachos, ceviche, and empanadas. Each recipe she taught me carried with it a rich history and cultural significance that made the experience even more special.

Over the years, I continued to hone my skills in the kitchen, experimenting with different ingredients and techniques to create my own versions of these beloved dishes. I shared my creations with friends and family, who always raved about the authentic flavors and aromas that transported them to the heart of Ecuador.

Now, whenever I make Caldo de Bola de Verde, I can't help but think back to that fateful day in Maria's kitchen. The memory of learning how to make this traditional soup serves as a reminder of the importance of passing down knowledge and traditions from one generation to the next. As I stir the pot and inhale the fragrant steam rising up from the broth, I feel a deep connection to my roots and a sense of gratitude for the culinary journey that has brought me to this moment.

And so, I continue to cook, to learn, and to share the recipes that have shaped me into the cook I am today. Each dish tells a story, and each bite carries with it a piece of my heritage that I am proud to share with those around me. Caldo de Bola de Verde may just be a soup to some, but to me, it is a living piece of history that binds me to my past and inspires me to keep cooking, keep learning, and keep passing on the flavors of my culture for generations to come.