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Albondigas de Camarones

This soup is light, brothy and incredible with flavor. 
Cuisine Mexican
Prep Time 20 minutes
Cook Time 50 minutes
Chill time 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 153kcal

Ingredients

  • For the meatballs:
  • 1/2 pound cooked shrimp shelled and fine chopped
  • 2 Tablespoons minced onion
  • 1 Tablespoon tomato paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground coriander seeds
  • 2 tablespoons heaping all-purpose flour
  • 1 egg yolk
  • pinch of salt
  • For the soup:
  • 3 Tablespoon olive oil
  • 1 onion thin sliced
  • 2 chile peppers poblano or Hatch, trimmed and chopped
  • 2 cloves garlic minced
  • 1 can chopped tomatoes
  • 2 leaves bay
  • salt and fresh ground pepper
  • 2 T fresh cilantro for topping

Instructions

  • Put the chopped shrimp in a bowl with the onion, tomato paste, spices, herbs, flour, egg yolk and salt. Mix well until thoroughly blended, then cover the bowl and chill in the refrigerator for 30 minutes.
  • Make the soup; heat the olive oil in a large saucepan and saute the sliced onion for 5 minutes. Add the chopped chile peppers and remain cooking until onions and chile are soft, about 5 more minutes. Add the chopped garlic and cook until fragrant. Add the tomatoes, and cook over low heat for 15 minutes
  • Add the fish or chicken stock, bay leaves, salt and pepper, and then bring to a boil. Simmer the soup gently for 30 minutes over low heat.
  • Divide the shrimp mixture into 12 portions and shape into small balls. Drop them carefully into the soup. Poach very gently over heat for 5 minutes. Remove the bay leaves and serve hot, sprinkled with chopped cilantro.

Nutrition

Calories: 153kcal | Carbohydrates: 10g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 128mg | Sodium: 418mg | Potassium: 267mg | Fiber: 2g | Sugar: 4g | Vitamin A: 327IU | Vitamin C: 32mg | Calcium: 105mg | Iron: 3mg