The green plantain balls broth is a delicious traditional Ecuadorian soup, with meat-filled plantain meatballs. 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, complete and nutritious, is perfect to share with family on a chilly afternoon.
Fresh ingredients and careful preparation make this dish a true homemade delight.
Green Plantain Balls Broth
Ingredients
4 tablespoons of Oil
1 White onion chopped into cubes
½ Finely chopped red onion
8 Garlic cloves crushed
4 Peeled and diced tomatoes
1 Green pepper diced
½ Red pepper diced
3 teaspoons of Ground cumin
2 teaspoons of Ground achiote
4 tablespoons of Chopped cilantro
½ tablespoon of Dried oregano
2 teaspoons of Aji powder
10 cups of Water
½ kilogram of Beef bones
½ kilogram of Stewing meat cut into pieces
4 Green plantains peeled and halved
2 Green plantains peeled and grated
2 Peeled carrots
1 Peeled yuca and cut into large pieces
3 Peeled and halved corn cobs
4 Cabbage leaves cut into pieces
½ cup of Roasted mani toasted and 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 pepper, cumin, achiote, cilantro, oregano, salt, and pepper.
Step 3 : Add water, beef bones, meat, and plantains.
Step 4 : Wait for it to boil, then reduce the heat and simmer for 30 minutes.
Step 5 : Add yuca pieces and cook for another 30 minutes until the meat is tender.
Step 6 : Add carrots, corn, and cabbage, cook for another 15 minutes until cooked.
Step 7 : Remove the broth from heat and let it cool.
Step 8 : Then, remove the bones and discard.
Step 9 : Remove the meat, carrots, corn, and yuca from the broth.
Step 10 : Let the plantains soak in the broth to prevent drying.
Step 11 : Cut the meat, carrots, yuca, and cabbage into small pieces, and the corn into rounds.
Step 12 : Save these 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 pepper, cumin, achiote, and a little salt.
Step 15 : Add the meat, carrots, peas, and cilantro.
Step 16 : Add the mani mixture and meat broth.
Step 17 : Mix well and keep the filling aside.
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, boil it, reduce the heat, and add the green balls.
Step 24 : Cook over low heat for 15 minutes.
Step 25 : Remove from broth and set aside.
Step 26 : Add yuca pieces, cabbage, corn, and heat until warm.
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 accompanied with lime slices, creole chili, and pickled onions.
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