Ecuadorian Meatball Soup (Caldo de Bolas)
Caldo de bolas Say it: KAHL-doh deh BOH-lahs
Caldo de bolas is a hearty, comforting soup from the coastal region of Ecuador. It features large, flavorful meatballs made from green plantains and ground beef, simmered in a rich broth with vegetables and spices. The dish is traditionally enjoyed as a main course on weekends or special family gatherings, delivering a perfect balance of savory, slightly sweet plantain notes and aromatic herbs. Its unique meatballs, stuffed with a small piece of hard-boiled egg or raisin in some versions, make it a beloved classic of Ecuadorian home cooking.
Ecuadorian Meatball Soup (Caldo de Bolas)
Caldo de bolas
Pronounced KAHL-doh deh BOH-lahs
- Serves
- 4
- Prep
- 40 min
- Cook
- 50 min
- Total
- 1 hr 30 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large bowl, combine the ground beef, grated green plantains, finely chopped onion, minced garlic, cilantro, cumin, salt, and pepper. Mix thoroughly with your hands until the mixture holds together. Cover and refrigerate for 20 minutes.
Divide the meatball mixture into 8 equal portions. Shape each into a large ball. If using, press a wedge of hard-boiled egg into the center of each ball and carefully seal the meat mixture around it. Set the meatballs aside on a plate.
Heat the vegetable oil in a large soup pot over medium heat. Add the chopped onion, garlic, and red bell pepper. Cook for 4-5 minutes until the vegetables soften and become fragrant.
Stir in the chopped tomatoes, cumin, and oregano. Cook for another 3 minutes until the tomatoes break down into a sauce.
Pour in the broth and bring to a boil. Add the carrots, corn rounds, yuca chunks, and sliced green plantains. Reduce heat to a gentle simmer and cook for 15 minutes.
Carefully lower the prepared meatballs into the simmering soup. Continue to simmer gently for 25-30 minutes until the meatballs are cooked through, the vegetables are tender, and the broth has thickened slightly. The meatballs should be firm and no longer pink inside.
Stir in the chopped cilantro. Taste and adjust seasoning with salt and black pepper as needed. Remove from heat.
Ladle the soup into large bowls, making sure each serving contains two meatballs and a generous mix of vegetables and broth.
Regional variants
Some coastal families add a handful of peanuts to the meatball mixture for extra richness. In the highlands, the soup may include potatoes instead of yuca and corn.
Cook's notes
- Grate the green plantains on the fine side of a box grater or use a food processor for best texture in the meatballs.
- The soup thickens as it sits; add a splash of broth when reheating if needed.
- Look for very green, firm plantains; they provide the starch needed to bind the meatballs without flour.
Serve with
White rice, slices of avocado, and aji criollo hot sauce on the side. Fresh lime wedges are also traditional.
Make ahead and storage
The soup tastes even better the next day. Refrigerate up to 3 days; reheat gently on the stovetop, adding a little water if it becomes too thick.
