Chicken and plantain dumpling soup (caldo de bolas)
Chicken second courses
It started with a ripe plantain. I had intentions of frying it with black beans but then I saw the zucchini and kale I had plucked from the garden and decided on a soup. I've made a couple versions of this Ecuadorian soup and love all the flavors. Typically you make dumplings of the mashed plantains stuffed with beef, sofrito, peanut butter, raisins and cilantro and gently simmer them in a very flavorful beef and tomato broth. I wanted to lighten it up a bit and decided to use chicken, minimizing the tomato, but aiming to keep the flavor punch. The dumplings can be tricky and need to be handled carefully, but even if they fall apart in the soup, they all taste good together. I added some flour to mine to help them stay together.
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