Caldo de Bolas Adapted to the Cuisine of Philadelphia

Ingredients

In this adaptation, the traditional Caldo de Bolas is transformed into a Philly-inspired dish by incorporating Philadelphia's iconic soft pretzels. The meatballs are made with a blend of ground beef and spices commonly used in Philadelphia cuisine, while still maintaining the essence of the original Ecuadorian flavors. The addition of carrots, potatoes, and celery enhances the soup's heartiness, making it a perfect comfort food for chilly Philadelphia winters. We alse have the original recipe for Caldo de bolas, so you can check it out.

• 1 lb (450g) ground beef 1 lb (450g) ground beef
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion 1/4 cup finely chopped onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 soft pretzels, torn into bite-sized pieces 2 soft pretzels, torn into bite-sized pieces
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 28g, 3g
• Protein: 26g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, cumin, paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   In a large pot, bring the beef broth to a boil over medium heat.
4. 4.
   Carefully drop the meatballs into the boiling broth and cook for 10 minutes.
5. 5.
   Add the carrots, potatoes, and celery to the pot and simmer for an additional 15 minutes, or until the vegetables are tender.
6. 6.
   Gently stir in the torn soft pretzel pieces and cook for another 5 minutes.
7. 7.
   Remove from heat and let the soup rest for a few minutes.
8. 8.
   Serve the Philly-inspired Meatball Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If desired, you can also use a combination of ground beef and ground pork for added flavor.
• Soft pretzels — Look for fresh soft pretzels from a local bakery or grocery store. If you can't find soft pretzels, you can substitute with pretzel rolls or breadsticks.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the meatball mixture.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water and stir it into the soup during the last few minutes of cooking.
• Serve the soup with a side of hot sauce or chili flakes for those who enjoy an extra kick of heat.

Serving advice

Serve the Philly-inspired Meatball Soup in individual bowls, garnished with fresh parsley. Accompany it with warm soft pretzels or crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, place a soft pretzel on top of each bowl of soup. This adds a visual element and showcases the fusion of Ecuadorian and Philadelphia cuisines.