Follow my blog with Bloglovin
I recently made this soup because it reminded me of an old *almost* favorite soup I used to eat back in Ecuador. And I say, *almost* because this soup has cabbage. I don’t like cabbage. Well, I thought I didn’t like cabbage. I didn’t like it when I was a little girl, and I made my nana puree the soup, otherwise I would not eat it. Turns out, I do like cabbage, and I ate the heck out of this soup.
This recipe is adapted from this book I cannot live without, Comidas del Ecuador, by Michele O. Fried. This soup is traditional from the province of Manabí, located on the coast of Ecuador, between the Guayas and Esmeraldas provinces. I found it fascinating to make meatballs using plantains in a combination of cooked and raw, which reminded me of bolones de verde (Warning: these old pictures of bolones de verde are unappetizing, but the bolones de verde ROCK!). The soup I ate back home in Guayaquil had just regular meatballs, or albóndigas, made of ground beef, with no plantains. For this soup, I decided to use ground lamb to give it a different flavor – more earthy, as well as brown the meatballs before cooking them in the broth so they would hold together. A basic refrito is used as a base for the soup and for the meatballs. With winter around the corner, this simple soup is a must.