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


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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


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
bay leaves
fresh cilantro chopped for serving

How to Make Mexican Shrimp Meatball Soup


  • 1Add all ingredients for meatballs together in a food processor. Set aside in refrigerator for 30 minutes.
  • 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.
  • 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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About Mexican Shrimp Meatball Soup

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

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