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Shrimp Meatball Soup

Albondigas de Camerones

Course Soup
Cuisine Mexican
Servings 6
Author www.highlandsranchfoodie.com

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

  1. 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.
  2. 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

  3. 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.
  4. 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.