Mexican Shrimp Meatball Soup

barbara lentz


Delicious soup mildly spicy. I sometimes add a little cooked angel hair pasta for more of a noodle soup. Add the pasta before serving so it don't soak up the liquid.


☆☆☆☆☆ 0 votes

4 - 6
10 Min
45 Min
Stove Top



  • 1/2 lb
    uncooked shrimp peeled and deveined
  • 2 Tbsp
    minced onion
  • 1 Tbsp
    each tomato paste, cumin, mexican oregano, and ground coriander
  • 2 Tbsp
  • 1 large
    egg yolk
  • 1 tsp
  • SOUP

  • 2 Tbsp
    olive oil
  • 1 large
    onion diced
  • 4 clove
    garlic minced
  • 28 oz
    can crushed tomatoes
  • 4 c
    fish stock
  • 4 Tbsp
    brown sugar
  • 2 Tbsp
    tomato paste
  • 2 large
    poblano chilies seeded and chopped fine
  • 2
    bay leaves
  • ·
    fresh cilantro chopped for serving

How to Make Mexican Shrimp Meatball Soup


  1. Add all ingredients for meatballs together in a food processor. Set aside in refrigerator for 30 minutes.
  2. In a large Dutch oven add the oil. Saute the onions for 10 minutes. Add the poblano chilies and cook 2 minutes. Add the garlic and cook 1 minute. Add the tomatoes, fish stock, tomato paste, brown sugar and bay leaves.
  3. Bring to a boil. Let simmer 30 minutes over low heat. Shape the shrimp meatballs into 12 meatballs. Drop them carefully in the liquid and poach them for 5 minutes. Remove and discard bay leaves. Serve garnished with cilantro

Printable Recipe Card

About Mexican Shrimp Meatball Soup

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: Mexican

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