Chicken and Plantain Dumpling Soup Caldo de Bolas

Ingredients

• 1 bunch kale, stemmed, thinly sliced
• 1 can tomatoes (I use fire roasted)
• 1 egg
• 1 gallon water
• 1 tablespoon peanut butter
• 1 whole chicken
• 1 zucchini, chopped
• 1/2 cup flour
• 1/2 ounce raisins, chopped
• 1/4 teaspoon each cumin and coriander
• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks (I am allergic so I use fennel stalks which are also good)
• 2 cloves garlic, minced
• 2 leeks (I usually use the light green to darker green parts I have previously frozen, but two small leeks chopped work too)
• 2 medium onions, 1 quartered, 1 finely diced
• 2 ripe plantains, peeled
• 2 sprigs each parsley and cilantro plus more for garnish
• lime, cilantro and jalapeno for garnish

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