The Green Plantain Balls Broth is a delicious traditional Ecuadorian soup, with plantain meatballs filled with beef. A comforting dish full of flavors and textures that transport diners to the Ecuadorian coast with each spoonful. Ideal to enjoy on any special occasion or family gathering.
The Green Plantain Balls Broth is a traditional recipe, full of flavors and aromas that comfort the soul.
This soup, hearty and nutritious, is perfect for sharing with family on a cold afternoon.
The fresh ingredients and careful preparation make this dish a true homemade delight.
Green Plantain Balls Broth
Ingredients
4 tablespoons of Oil
1 White onion diced
½ Finely chopped red onion
8 Crushed garlic cloves
4 Peeled and diced tomatoes
1 Green bell pepper diced
½ Red bell pepper diced
3 teaspoons of Ground cumin
2 teaspoons of Ground annatto
4 tablespoons of Chopped cilantro
½ tablespoon of Dried oregano
2 teaspoons of Ground chili pepper
10 cups of Water
½ kilogram of Beef bones
½ kilogram of Cut stew meat
4 Peeled green plantains halved
2 Peeled and grated green plantains
2 Peeled carrots
1 Peeled yuca cut into large chunks
3 Peeled corn on the cobs halved
4 Chopped cabbage leaves
½ cup of Toasted peanut blended with water
½ cup of Cooked peas
2 Eggs
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a large pot, heat two tablespoons of oil over medium heat.
Step 2 : Add the white onion, garlic cloves, tomatoes, green bell pepper, cumin, annatto, cilantro, oregano, salt, and pepper.
Step 3 : Add water, beef bones, meat, and plantains.
Step 4 : Bring to a boil, reduce the heat, and simmer for 30 minutes.
Step 5 : Add the yuca pieces and cook for another 30 minutes until the meat is tender.
Step 6 : Add the carrots, corn, cabbage, and cook for an additional 15 minutes until everything is cooked.
Step 7 : Remove the broth from the heat and let it cool.
Step 8 : Then remove and discard the bones.
Step 9 : Remove the meat, carrots, corn, and yuca from the broth.
Step 10 : Let the plantains rest in the broth to prevent them from drying out.
Step 11 : Cut the meat, carrots, yuca, and cabbage into small pieces, and the corn into slices.
Step 12 : Set aside for later.
Step 13 : In a skillet, heat two tablespoons of oil over medium heat.
Step 14 : Add the red onion, remaining tomato, garlic, green bell pepper, cumin, annatto, and a pinch of salt.
Step 15 : Add the meat, carrots, peas, and cilantro.
Step 16 : Add the peanut and meat broth mixture.
Step 17 : Mix well and set aside the filling.
Step 18 : Remove the plantains from the meat broth and mash to obtain a uniform dough.
Step 19 : Add the grated raw plantains, eggs, salt, and pepper.
Step 20 : Form balls with the dough.
Step 21 : Make a hole in each ball and fill with the meat mixture.
Step 22 : Let them rest in the refrigerator.
Step 23 : Strain the meat broth, bring to a boil, reduce the heat, and add the green balls.
Step 24 : Cook on low heat for 15 minutes.
Step 25 : Remove from the broth and set aside.
Step 26 : Add yuca, cabbage, and corn pieces, and cook until heated through.
Step 27 : Add cilantro to the broth.
Step 28 : To serve, place one or two green balls on each plate, add broth and vegetables.
Step 29 : They can be served with lime slices, Creole chili, and pickled onions.
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