Caldo de Bolas (Ecuador)
Serves 6
Ingredients
Method
500 g. Beef Stewing Steak, Cubed
1 Onion, Chopped
2 Tomatoes, Chopped
2 Carrots, Chopped
2 Celery Stalks, Chopped
2 l. Water
½ tsp. Salt and Pepper, to Taste
4 Green Plantains, Grated
1 Egg
¼ tsp. Salt, to Taste
100 g. Cheese, Grated
To make the soup, combine the beef, onion, tomatoes, carrots, celery, water, salt, and pepper in a large pot. Bring the soup to a boil, then reduce the heat and let it simmer until the beef is tender.
While the soup is cooking, prepare the dumplings. Combine the grated plantains, egg, salt, and cheese in a bowl. Mix until a dough forms, then shape the dough into balls.
Once the beef is tender, drop the dumplings into the soup. Let them cook until they rise to the surface.
Serve the caldo de bolas hot, with a dumpling in each bowl.