Ecuadorian Caldo de Bolas (Plantain Dumpling Soup)

Steps

1. 1

   Prepare and boil plantains

   • Peel the green plantains with a sharp knife: cut a slit lengthwise down the thick skin and peel it away in strips.
   • Cut the peeled plantains into 1-inch cubes (about 2 lbs/900 g total).
   • Bring a medium pot of salted water (about 6 cups) to a boil over high heat.
   • Add the plantain cubes and return to a boil.
   • Reduce heat to medium and simmer, uncovered, for 18–20 minutes until a fork easily pierces them and they're very tender and pale.
   • Drain in a colander.

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   Ready when: Plantains are pale and very tender when pierced with a fork; they break apart easily

   Tip: Don't skip the salt in the boiling water—it seasons the dumplings from the start and prevents mushiness

2. 2

   Mash plantains into dough

   • Transfer the hot drained plantains to a mixing bowl.
   • Add 2 tbsp butter, 1 tsp salt, and 1/4 tsp black pepper.
   • Using a wooden spoon or potato masher, mash until completely smooth with no lumps.
   • The texture should be like soft mashed potatoes.
   • Let cool for 3–4 minutes until just warm to the touch; you should be able to handle it comfortably with slightly damp hands.
   • The dough will be pliable and hold together without being sticky.

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   Ready when: Dough is smooth, lump-free, and warm but cool enough to handle with wet hands

   Tip: If the dough is too hot, it will be sticky and difficult to shape; if too cold, it won't hold together

3. 3

   Brown the meat filling

   • Heat 1 tbsp butter in a small skillet over medium heat.
   • Add the diced onion (about 1/2 small onion) and cook for 2 minutes, stirring occasionally, until softened and translucent.
   • Add the minced garlic (2 cloves) and cook for 1 minute more until fragrant.
   • Add the 6 oz ground beef and cook, breaking it up with a spoon into small pieces, for 4–5 minutes until the meat is uniformly browned and no longer pink, reaching an internal temperature of 160°F (71°C).
   • Stir in 1/2 tsp ground cumin, 1/4 tsp salt, and a pinch of black pepper.
   • Remove from heat and let cool slightly for 5 minutes before using.

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   Ready when: Beef is uniformly browned and cooked through with no pink remaining; internal temperature reaches 160°F (71°C); mixture smells savory and aromatic

   Tip: Break the meat into small pieces as it cooks to ensure even browning and to make it easier to portion into dumplings

4. 4

   Shape the dumplings

   • Wet your hands with cool water (this prevents the dough from sticking).
   • Take about 3 tablespoons (roughly 50 g) of the plantain dough and gently flatten it into a thin 3-inch disc in the palm of your hand.
   • Place about 1 tablespoon of the cooled meat filling in the center.
   • Fold the edges up and over the filling, sealing gently.
   • Roll the dumpling between your wet hands into a smooth ball about 2 inches in diameter.
   • Place on a plate.
   • Repeat with remaining dough and filling; you should have 12–14 dumplings.
   • Keep your hands wet throughout to prevent sticking and cracking.

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   Ready when: All dumplings are formed into smooth, compact balls with no visible cracks or meat showing

   Tip: Small cracks in the dough can be pinched closed—minor imperfections don't affect the final cooked dumpling

5. 5

   Prepare the soup base

   • In a large pot (6–8 quart), combine 8 cups beef broth, 1 small diced onion, and 2 minced garlic cloves.
   • Bring to a gentle simmer over medium heat, stirring occasionally.
   • This should take about 5 minutes.
   • Do not boil vigorously; you want a gentle simmer so the dumplings don't break apart when added.

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   Ready when: Broth is steaming and small bubbles appear regularly at the edges; it smells aromatic

   Tip: A gentle simmer is essential—aggressive boiling will break the delicate dumplings as they cook

6. 6

   Cook the dumplings

   • Carefully transfer the shaped plantain dumplings into the simmering broth using a slotted spoon or by gently sliding them off the plate one at a time.
   • Work in two batches if needed to avoid crowding the pot.
   • Maintain a gentle simmer and do not stir aggressively (gentle stirring is fine if needed, but avoid rough movement).
   • Cook for 15 minutes without disturbing them.
   • The dumplings will initially rise to the surface as they begin to cook; they will eventually settle.
   • They are done when they feel firm but tender when gently nudged (do not pierce them).

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   Ready when: Dumplings are firm to the touch but not mushy; they have risen and settled; a gentle nudge shows no mushiness

   Tip: Vigorous heat or aggressive stirring will cause the delicate dumplings to break apart—maintain a steady, gentle simmer

7. 7

   Add noodles and finish

   • Stir 1 cup of noodles broken into 2-inch pieces into the simmering broth.
   • Simmer gently for 8–10 minutes, stirring occasionally, until the noodles are tender but not mushy.
   • Taste the broth and adjust seasoning with salt and ground black pepper as needed (add a small pinch at a time).
   • Remove from heat.
   • Stir in 1/3 cup of fresh chopped cilantro just before serving; the cilantro's fresh flavor is best if not simmered for too long.

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   Ready when: Noodles are tender and coated with broth; broth is well-seasoned and fragrant with cilantro

   Tip: Reserve the cilantro to stir in at the very end—its bright, fresh flavor is best served fresh, not simmered

8. 8

   Serve

   • Ladle the hot soup into bowls, making sure each serving includes at least one plantain dumpling.
   • Top each bowl with a squeeze of fresh lime juice if desired.
   • Serve hot with lime wedges on the side for extra brightness and traditional flavor.

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   Ready when: Soup is piping hot; dumplings are intact and tender

   Tip: Lime juice adds traditional brightness and balances the richness of the butter and dumplings—it's not optional in Ecuadorian tradition