Caldo de Bola

Step by stepInstructions

1. Boil the plantain chunks in salted water for 20 minutes until tender, drain well, and mash with a pinch of salt into a smooth, pliable dough.
2. Cook the filling: sauté half of the onion and half of the garlic in 1 tablespoon of oil for 3 minutes, add the beef and cumin, and cook until browned; stir in the peanuts and hard-boiled eggs, season, and let cool.
3. Divide the plantain dough into 8 portions, flatten each, place a spoonful of filling in the center, and seal into smooth balls.
4. In a large pot, sauté the remaining onion and garlic in the achiote oil for 4 minutes, add the broth, and bring to a boil.
5. Add the yuca and simmer for 20 minutes, then add the cabbage and cook 10 minutes more.
6. Gently drop in the balls and simmer for 15 to 20 minutes until they float and are cooked through.
7. Stir in the cilantro, season with salt, and serve in deep bowls with lime wedges.