Caldo de Bolas

Ingredients

• 14.5 ounce canned tomatoes diced canned
• 1 teaspoon cumin seeds 
• 1 large eggs 
• 0.5 cup flour all-purpose
• 0.5 cup cilantro leaves fresh chopped
• 1  garlic clove minced
• 0.3 cup bell pepper green finely chopped
• 0.7 cup bell pepper green finely chopped
• 0.5 pound ground sirloin 
• 1  jalapeno minced
• 0.3 cup beef broth low-sodium
• 3.3 cups beef broth low-sodium
• 0.3 cup onion finely chopped
• 1 cup onion finely chopped
• 1 tablespoon peanut butter 
• 2  over-ripe plantain ripe
• 1 tablespoon raisins 
• 0.3 teaspoon salt 
• 2 teaspoons vegetable oil 
• 2 cups water 

Equipment

• bowl
• frying pan
• knife
• potato masher
• measuring cup
• dutch oven

Directions

1. To prepare filling, cook 1/4 cup onion, 1/4 cup bell pepper, and beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
2. Add garlic, and cook 5 minutes, stirring frequently. Stir in 1/4 cup broth, raisins, and peanut butter. Bring to a boil; cook 2 minutes or until thick. Set aside.
3. To prepare soup, heat oil in a Dutch oven over medium-high heat.
4. Add 1 cup onion and 2/3 cup bell pepper; saut 5 minutes or until browned.
5. Add 3 1/4 cups broth, water, cumin, salt, tomatoes, and jalapeo; bring to a boil. Reduce heat; add plantains, and simmer 15 minutes or until plantains are tender.
6. Remove plantains from soup; let cool slightly.
7. Place plantains in a large bowl; mash with a potato masher until smooth. Lightly spoon flour into a dry measuring cup; level with a knife.
8. Add flour to mashed plantains; stir until combined.
9. Add egg; stir until combined. Turn dough out onto a floured surface; knead 3 times. Divide dough into 12 equal portions, shaping each portion into a ball. Working with 1 portion at a time (cover remaining dough to prevent drying), place dough on a floured surface. Flatten; make an indention in center using thumb. Spoon about 1 tablespoon beef mixture into indention. Gather edges to encase filling, pinching to seal. Gently roll, using both hands, to form a ball. Repeat procedure with remaining dough and beef mixture. Gently drop balls into simmering broth; cover and cook 10 minutes.
10. Sprinkle with cilantro.