MEXICAN SHRIMP MEATBALL SOUP

Mexican Shrimp Meatball Soup image

Provided by barbara lentz @blentz8

Number Of Ingredients 18

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