Mexican Shrimp Soup - Albóndigas de Camarón

• Seafood

  • 8 oz Shrimp

• Produce

  • 1 Chile poblano, fresh
  • 1/4 cup Cilantro
  • 1 Limes
  • 1 1/4 Onion, small
  • 1/2 tsp Oregano, dried
  • 1/4 Tomato, medium
  • 1/2 15 oz. (450ml can Tomatoes

• Refrigerated

  • 1 Egg yolk, large

• Canned Goods

  • 4 1/2 cups Fish broth or chicken stock

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on cookingtheglobe.com

Description

Directions

• The meatballs. Chop the shrimp finely either by hand or using a food processor. Add to a bowl together with the onion, tomato, egg yolk, flour, oregano, and salt. Mix well. Cover and keep in a fridge until needed.
• The broth. Heat the oil in a pot. Add the onion and cook for about 7 minutes. Add the chile and tomatoes and cook for 3-4 minutes more. Pour in the broth and bring to a boil. Cover and simmer for about 15 minutes. Season with salt.
• Take out the shrimp mixture out of the fridge. Form the meatballs and throw them into the broth. Simmer for 8-10 minutes.
• Serve the soup sprinkled with the chopped cilantro with the lime wedges on the side. Enjoy!

Nutrition