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.
yield
4 - 6
prep time
10 Min
cook time
45 Min
method
Stove Top
Ingredients For mexican shrimp meatball soup
- SHRIMP MEATBALL
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1/2 lbuncooked shrimp peeled and deveined
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2 Tbspminced onion
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1 Tbspeach tomato paste, cumin, mexican oregano, and ground coriander
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2 Tbspflour
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1 lgegg yolk
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1 tspsalt
- SOUP
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2 Tbspolive oil
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1 lgonion diced
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4 clovegarlic minced
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28 ozcan crushed tomatoes
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4 cfish stock
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4 Tbspbrown sugar
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2 Tbsptomato paste
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2 lgpoblano chilies seeded and chopped fine
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2bay leaves
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fresh cilantro chopped for serving
How To Make mexican shrimp meatball soup
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1Add all ingredients for meatballs together in a food processor. Set aside in refrigerator for 30 minutes.
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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.
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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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