This Mexican Shrimp Soup is light and low in calories. You'll love shrimp meatballs swimming in a spicy tomato broth!
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
For the meatballs:
8oz (225g)shrimp, peeled, deveined
¼smallonion, finely chopped
¼mediumtomato, cored, seeded, finely chopped
For the broth:
1smallonion, thinly sliced
1fresh chile poblano, roasted, peeled, seeded, cut into thin strips
½15 oz or 450mlcan chopped tomatoes
4 ½cupsfish broth or chicken stock
¼cuproughly chopped cilantro
1 or 2limes, to serve
The meatballs. Chop the shrimp finely either by hand or using a food processor. Add to a bowl together with the onion, tomato, egg yolk, flour, oregano, and salt. Mix well. Cover and keep in a fridge until needed.
The broth. Heat the oil in a pot. Add the onion and cook for about 7 minutes. Add the chile and tomatoes and cook for 3-4 minutes more. Pour in the broth and bring to a boil. Cover and simmer for about 15 minutes. Season with salt.
Take out the shrimp mixture out of the fridge. Form the meatballs and throw them into the broth. Simmer for 8-10 minutes.
Serve the soup sprinkled with the chopped cilantro with the lime wedges on the side. Enjoy!
You can also add carrots and celery if you want to. Add them together with the onion in the broth making phase.IF YOU LIKED THIS RECIPE: Check out another Mexican soup Sopa de Fideo which has been really popular on the blog!Adapted from Authentic Mexican by Rick Bayless