Caldo de Bola de Verde

Ingredients

• 1 pound cow bones
• 1 pound meat
• 1 beef broth cube
• 6 cups water
• 6 green plantains (4 cooked and 2 raw)
• 3 leafs of cabbage, finely chopped
• 1 small green pepper, finely chopped
• 1 medium red onion, finely chopped
• 2 tbsp achiote (annatto)
• 3 garlic
• 1 small yucca
• 2 ears of corn
• 1 small carrot, chopped in small cubes
• cilantro
• greens - chopped
• salt, pepper, cumin

Stuffing

• 1 small red onion, thinly chopped.
• 1 small green pepper, thinly chopped.
• 3 tbsp peanut butter or ground peanut
• raisins
• peas
• boiled eggs
• 3 tbsp annatto
• meat from the soup
• salt, pepper, cumin, oregano
• ajinomoto (monosodium glutamate)

Directions

1. Blend the onion, green pepper and garlic.
2. Put in a pot put with the water, bones, meat broth cube, parsley, annatto, salt, pepper and cumin.
3. Let boil and add the 4 plantains, cabbage, yucca corn, greens and carrots.
4. Grate the 2 raw plantains.
5. Once the 4 plantains are cooked, take them out of the fire squash them and mix them with the raw ones, add annatto and some soup if necessary to form a mass.
6. Set this apart while making the stuffing.
7. In 2 tbsp annatto fry the onion, green pepper, garlic, the meat from the soup chopped, the peanut butter, raisins, peas, oregano and add salt and pepper.
8. Let this cook.
9. Take some plantain mass and stuff with the stuffing, making small balls.
10. Put the balls in the soup and cook at low heat for 10 minutes approximately.