mexican shrimp meatball soup
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.
prep time
10 Min
cook time
45 Min
method
Stove Top
yield
4 - 6
Ingredients
- SHRIMP MEATBALL
- 1/2 pound uncooked shrimp peeled and deveined
- 2 tablespoons minced onion
- 1 tablespoon each tomato paste, cumin, mexican oregano, and ground coriander
- 2 tablespoons flour
- 1 large egg yolk
- 1 teaspoon salt
- SOUP
- 2 tablespoons olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 28 ounces can crushed tomatoes
- 4 cups fish stock
- 4 tablespoons brown sugar
- 2 tablespoons 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
-
Step 1Add all ingredients for meatballs together in a food processor. Set aside in refrigerator for 30 minutes.
-
Step 2In 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.
-
Step 3Bring 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
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