Best Mexican Shrimp Meatball Soup Recipes

CALDO DE CAMARóN

Caldo de Camarón image

There is a multitude of ways shrimp soup is made in Mexico, and each region can have its own recipes. In the Huasteca region, for example, there is a version where corn dough is diluted in water and added to the soup to form a slightly thick soup, called Huatape. I hope you enjoy this delicious recipe.

Provided by Mely Martínez

Time 40m

Number Of Ingredients 16

Ingredients

Peels (shells from 1 lb. of raw shrimp)
¼ of a medium size white onion
2 garlic cloves
1 bay leaf
5 cups of water
1 Lb. of plum tomatoes (about 4)
¼ of a medium size white onion
2 garlic cloves
2 Tablespoons of olive oil
1¼ cup of peeled & diced carrots
1¼ cup of peeled & diced potatoes
1 chipotle pepper in adobo (optional)
4 large Fresh Epazote leaves*
1 Lb. of raw shrimp (peels removed (use peels to make the broth))
Salt and pepper to taste
Lime wedges to serve

Steps:

Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for about 6-8 minutes, then set aside.
While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. This step will take about 8 minutes. Remove the garlic promptly, since it takes less time to roast; if you leave it too long it will burn and have a bitter taste.
Once the tomatoes, onion, and garlic are ready, place into a blender along with the chipotle peppers (if using). Process until you have a fine pure. If needed, chop the tomatoes to avoid having big chunks in the salsa before placing in the blender.
In a medium-size pot, heat the oil at medium temperature, add the carrots, and cook for a couple of minutes. Then, stir in the potatoes and cook for 6-7 minutes, stirring often to keep them from sticking to the pan.
Pour the tomato sauce using a strainer, bring to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. The shrimp will be a light orange color but still look firm; do not overcook or the shrimp will have a rubbery texture. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.

Nutrition Facts : ServingSize 1 bowl, Calories 258 kcal, Carbohydrate 18 g, Protein 26 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 1000 mg, Fiber 4 g, Sugar 5 g

MEXICAN SHRIMP SOUP

Mexican Shrimp Soup image

Provided by Herb Mesa

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1 pound medium Mexican shrimp, cooked, peeled, deveined, head and tail removed and reserved
2 cups water
2 tablespoons olive oil
1 cup chopped potato
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
1/2 cup chorizo, thinly sliced
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
3 bay leaves
Kosher salt and freshly ground black pepper
1 cup vegetable stock
2 tablespoons sriracha sauce
1 pound clams, cleaned, de-gritted
1 pound sea scallops, cleaned
1 cup chopped fresh cilantro leaves
6 lime wedges, for serving

Steps:

In a medium pan, combine 2 cups water with shrimp heads and tails. Bring to a simmer over medium heat. Cook for 20 minutes. Strain out the shrimp shells and set the stock aside.
In a large sauce pan, heat the olive oil over medium-high heat then add the potato, onion, bell pepper, chorizo, and garlic. Saute until the onion is tender and translucent, about 4 to 5 minutes. Stir in the cumin, paprika, bay leaves. Add the vegetable stock and shrimp stock, bring to a simmer and cook for 6 to 8 minutes to allow the flavors to infuse. Stir in the sriracha.
Add the clams, scallops, and shrimp and cook for an additional 6 to 8 minutes.
To serve, spoon the soup into bowls and garnish with chopped cilantro. Serve with lime wedges.

BEST ALBONDIGAS SOUP

Best Albondigas Soup image

This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.

Provided by RuizA

Categories Pork

Time 55m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1/2 lb lean ground beef
1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
2 garlic cloves, minced
1/2 carrot, minced
1/2 cup cooked rice
1/2 cup cilantro leaf, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 (16 ounce) can diced tomatoes (with nothing added)
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
1 large zucchini, sliced
salt
pepper

Steps:

Make the meatballs first: Combine everything and mix thoroughly.
Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
You should make around 20 to 24 meatballs, set aside.
Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
Bring to boil, and reduce heat and simmer for 10 minutes.
Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
Return to simmer and cook another 10 minutes.
Add zucchini and cook 10 minutes.
Season with salt and pepper, to taste.
You could top the soup with cooked rice, or just by itself.

MEXICAN SHRIMP MEATBALL SOUP

Mexican Shrimp Meatball Soup image

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.

Provided by barbara lentz @blentz8

Categories Other Soups

Number Of Ingredients 18

Ingredients

SHRIMP MEATBALL
1/2 pound(s) uncooked shrimp peeled and deveined
2 tablespoon(s) minced onion
1 tablespoon(s) each tomato paste, cumin, mexican oregano, and ground coriander
2 tablespoon(s) flour
1 large egg yolk
1 teaspoon(s) salt
SOUP
2 tablespoon(s) olive oil
1 large onion diced
4 clove(s) garlic minced
28 ounce(s) can crushed tomatoes
4 cup(s) fish stock
4 tablespoon(s) brown sugar
2 tablespoon(s) tomato paste
2 large poblano chilies seeded and chopped fine
2 - bay leaves
- fresh cilantro chopped for serving

Steps:

Add all ingredients for meatballs together in a food processor. Set aside in refrigerator for 30 minutes.
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.
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