Caldo de Bolas - Ecuadorian Shrimp and Green Plantain Dumpling Soup

Ingredients

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 2 green plantains, peeled and grated 2 green plantains, peeled and grated
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the grated green plantains, chopped onion, minced garlic, ground cumin, paprika, salt, and pepper. Mix well.
2. 2.
   Add the peeled shrimp to the bowl and mix until the shrimp are evenly distributed in the plantain mixture.
3. 3.
   Using your hands, shape the mixture into small dumplings, about the size of a golf ball.
4. 4.
   Heat olive oil in a large pot over medium heat. Add the diced carrots and celery and sauté for 5 minutes until slightly softened.
5. 5.
   Pour in the vegetable broth and water, and bring to a boil.
6. 6.
   Carefully drop the shrimp dumplings into the boiling broth and reduce the heat to low. Cook for 15-20 minutes until the dumplings are cooked through and tender.
7. 7.
   Stir in the chopped cilantro and parsley and season with additional salt and pepper if needed.
8. 8.
   Serve the Caldo de Bolas hot, garnished with extra cilantro and parsley if desired.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the recipe to remove any grit or impurities.

Tips & Tricks

• If you prefer a spicier soup, add a pinch of cayenne pepper or a chopped chili pepper to the broth.
• For a heartier version, you can add cooked rice or quinoa to the soup before serving.
• If you don't have green plantains, you can substitute them with green bananas or yuca.

Serving advice

Serve the Caldo de Bolas with a side of crusty bread or rice to soak up the flavorful broth. Garnish with extra chopped cilantro and parsley for added freshness.

Presentation advice

When serving the Caldo de Bolas, make sure to arrange the dumplings evenly in each bowl and ladle the broth over them. Sprinkle some chopped cilantro and parsley on top for a pop of color.