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Soup- Mexican Shrimp Soup

Source of Recipe

Internet Cooking the Globe


Recipe Introduction

This Mexican Shrimp Soup is light and low in calories. You'll love shrimp meatballs swimming in a spicy tomato broth! Cuisine: Mexican Servings: 4 people Calories Per Serving: 216 kcal Author: CookingTheGlobe

Recipe Link: cookingtheglobe.com/mexican-shrimp-soup-recipe/

List of Ingredients

For the meatballs:
8 oz (225g) shrimp , peeled, deveined
1/4 small onion , finely chopped
1/4 medium tomato , cored, seeded, finely chopped
1 large egg yolk
2 tablespoons all-purpose flour
1/2 teaspoon dried oregano
1/2 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
1/2 15 oz or 450ml can chopped tomatoes
4 1/2 cups fish broth or chicken stock
3/4 teaspoon salt
1/4 cup roughly chopped cilantro
1 or 2 limes , to serve


Recipe

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!