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This amazing Mexican Shrimp Soup features super tender shrimp meatballs swimming in a flavorful spicy tomato broth. So easy and quick to make! | cookingtheglobe.com

Mexican Shrimp Soup - Albóndigas de Camarón

This Mexican Shrimp Soup is light and low in calories. You'll love shrimp meatballs swimming in a spicy tomato broth!
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 216kcal
Author CookingTheGlobe


For the meatballs:

  • 8 oz (225g) shrimp , peeled, deveined
  • ¼ small onion , finely chopped
  • ¼ medium tomato , cored, seeded, finely chopped
  • 1 large egg yolk
  • 2 tablespoons all-purpose flour
  • ½ teaspoon dried oregano
  • ½ teaspoon salt

For the broth:

  • 1 tablespoon vegetable oil
  • 1 small onion , thinly sliced
  • 1 fresh chile poblano , roasted, peeled, seeded, cut into thin strips
  • ½ 15 oz or 450ml can chopped tomatoes
  • 4 ½ cups fish broth or chicken stock
  • ¾ teaspoon salt
  • ¼ cup roughly chopped cilantro
  • 1 or 2 limes , 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


Calories: 216kcal