Caldo De Bolas
Ingredients
- Filling: ⓘ
- 1/4 cup finely chopped onion ⓘ
- 1/4 cup finely chopped green bell pepper ⓘ
- 1/2 pound ground sirloin ⓘ
- 1 garlic clove, minced ⓘ
- 1/4 cup low-sodium beef broth ⓘ
- 1 tablespoon raisins ⓘ
- 1 tablespoon peanut butter ⓘ
- Soup: ⓘ
- 2 teaspoons vegetable oil ⓘ
- 1 cup finely chopped onion ⓘ
- 2/3 cup finely chopped green bell pepper ⓘ
- 3 1/4 cups low-sodium beef broth ⓘ
- 2 cups water ⓘ
- 1 teaspoon cumin seed ⓘ
- 1/4 teaspoon salt ⓘ
- 1 (14.5-ounce) can diced tomatoes ⓘ
- 1 minced jalapeno pepper ⓘ
Instructions
- To prepare filling, cook 1/4 cup onion, 1/4 cup bell pepper, and beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add garlic, and cook 5 minutes, stirring frequently. Stir in 1/4 cup broth, raisins, and peanut butter. Bring to a boil; cook 2 minutes or until thick. Set aside.
- To prepare soup, heat oil in a Dutch oven over medium-high heat. Add 1 cup onion and 2/3 cup bell pepper; saute 5 minutes or until browned. Add 3 1/4 cups broth, water, cumin, salt, tomatoes, and jalapeno; bring to a boil. Reduce heat; add plantains, and simmer 15 minutes or until plantains are tender. Remove plantains from soup; let cool slightly.
- Place plantains in a large bowl; mash with a potato masher until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to mashed plantains; stir until combined. Add egg; stir until combined. Turn dough out onto a floured surface; knead 3 times. Divide dough into 12 equal portions, shaping each portion into a ball. Working with 1 portion at a time (cover remaining dough to prevent drying), place dough on a floured surface. Flatten; make an indention in center using thumb. Spoon about 1 tablespoon beef mixture into indention. Gather edges to encase filling, pinching to seal. Gently roll, using both hands, to form a ball. Repeat procedure with remaining dough and beef mixture. Gently drop balls into simmering broth; cover and cook 10 minutes. Sprinkle with cilantro.
Nutrition & Diet Analysis (per serving)
1090
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).