Caldo de bolas

Instructions

1. Peel the green plantains, grate them finely and boil them in water for 15 minutes before mashing them into a smooth purée.
2. Add the butter, salt and cornmeal to the purée, then work the dough until smooth and no longer sticky to the hands.
3. Cut the fresh cheese into small cubes, shape the dough into balls and press a cube of cheese into the center, then seal the dough around it.
4. Sauté the chopped onion, tomato and garlic in the oil until you get a sofrito, then pour in the broth and add the cumin.
5. Bring the broth to a gentle simmer and carefully drop the dumplings into the liquid.
6. Cook for 15 minutes over low heat, until the dumplings rise to the surface and are firm.
7. Serve hot with a squeeze of lime and some cilantro.