Plantain Ball Soup

🛒 Ingredients

• Green Plantains 150 g · 180 kcal
• Beef Broth 250 g · 25 kcal
• Shredded Cooked Beef 50 g · 130 kcal
• Hard-boiled Egg 25 g · 35 kcal
• Peanut Butter 5 g · 30 kcal
• Red Onion 30 g · 12 kcal
• Green Bell Pepper 20 g · 4 kcal
• Tomato 40 g · 7 kcal
• Achiote Oil 10 g · 90 kcal
• Fresh Cilantro 5 g · 1 kcal
• Cumin Powder 1 g · 4 kcal
• Green Peas (frozen) 10 g · 8 kcal

👨‍🍳 Instructions

1. Peel and cut one green plantain into large pieces; boil until very tender, about 20-25 minutes. Meanwhile, peel and grate/finely chop the remaining two green plantains.
2. Prepare the filling: In a pan with a little achiote oil, sauté a small portion of finely diced red onion, green bell pepper, and tomato. Add the shredded beef, hard-boiled egg (diced), and green peas. Season with salt and cumin.
3. Mash the boiled plantain well, then combine with the grated raw plantains. Add peanut butter, a little achiote oil, and salt; mix thoroughly to form a smooth, workable dough.
4. Take portions of the plantain dough, flatten them, place a spoonful of the beef filling in the center, and carefully form into balls. Ensure the filling is completely enclosed.
5. For the soup base, prepare another refrito: In a large pot with achiote oil, sauté the remaining red onion, green bell pepper, and tomato. Add cumin and stir.
6. Pour in the beef broth, season with salt, and bring to a simmer. Carefully add the prepared plantain balls to the simmering broth.
7. Cook for 15-20 minutes, or until the plantain balls float and are cooked through. Serve hot, garnished with fresh cilantro.